german plum cake- english translation

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To this cake you could only say: ready, steady GOOOOOO

dough

• 100 g milk
• 20 g fresh yeast
• 50 g vanilla sugar
• 250 g cake flour  
• 50 g soft unsaltet butter
• 1egg
• 1 pinch of salt
• 1/4 Teaspoon baking powder

Topping

750-1000 g plums into quarters

2 tablespoons Plumjam ( made like this one klick mich)

2+1 Tbs Semolina

1/2 teespoon cinnamon

3-4 EL jamsugar / preseving Sugar

Crumble

• 100 g butter, cold, diced
• 40 sugar
• 40 g marzipan 
• 150-160 g cake flour

1. Milk and sugar on low heat luke warm please
2. add the yeast and 25 g of your flour.
3. stir it, let it sit for 15 min without heating
4. add the rest of your dough ingredients and kneat for 5 min 
5. put a teatowl over your bowl and let it rise for min. 30 min
6.  put your dough on a greased baking tray ( minimum 40cmx30 cm), roll it out and spoon the jam on it.
7.  spread 2 tabelspoons of semolina on it, it stops tthe cake from soaking the plumjuice.
8. put on the plums
9. let the dough rise now again for 15 min, heat your oven to 180 degrees.
10. crumble: put all ingredients in a bowl and mix it with our hands until the crumble comes together
11. on your plums put the mixture of jamsugar, cinnamon and 1 Tbs  of Semolina. on top of it your crumble
12.  bake it in the centre of your oven for about  35 to 40 minutes. Let it cool and seerve it with cold whipped double cream 

this recipie is more than 110 years old and absolutely the best I know to make a traditional german/ austrian Plum cake