Plum Sheet Cake (Zwetschgendatschi)

Yeast Dough: 250g flour 15g yeast 125ml (1/8 l) milk 12g sugar 10g butter ½ tsp salt 1 egg 

Fruit Topping: 1 kg Italian prune plums (Zwetschgen) ½ tsp cinnamon 1 tsp sugar

Streusel (Crumble Topping): 175g flour 125g soft butter 125g sugar Preparing the 

DOUGH 
Activate the yeast Stir the yeast with the lukewarm milk and sugar until the yeast has dissolved. Let it sit for about 10 minutes until small bubbles form on the surface. Prepare dry and wet ingredients Sift the flour into a large bowl and make a well in the center. Place the salt around the edge of the flour (do not put it directly on the yeast, as this can inhibit its activity). Knead the dough Add the yeast-milk mixture, the egg, and the soft butter into the well. Knead everything thoroughly—first with a spoon, then with your hands or a stand mixer—until you have a smooth, elastic dough that no longer sticks and pulls away easily from the sides of the bowl. Let the dough rise Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean kitchen towel. Let it rise in a warm, draft-free place until it has roughly doubled in volume. Knead and process the dough Briefly knead the risen dough again to press out the air. Then, place it on a greased baking sheet and let it rise briefly once more. Preparing the 

FRUIT 
Wash, pit, and slice the plums into wedges. Evenly sprinkle the dough with the cinnamon-sugar mixture. Then, arrange the plum wedges over the yeast dough. 

CRUMBLE TOPPING 
Combine the flour, sugar, and vanilla sugar in a mixing bowl. Cut the room-temperature butter into small pieces, add them to the mixture, and work everything together using a dough hook or your fingertips until crumbly. Scatter the prepared crumble topping evenly over the sheet cake. Baking time: approx. 25 minutes The cake is done baking once the crumble topping has turned golden brown and the plums (or prune plums) are soft. Remove the plum cake from the oven and let it cool completely before slicing.