Food Network: Zwetschgen Datchi (Bavarian Plum Cake)

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Zwetschgen Datchi (Bavarian Plum Cake)
Recipe courtesy Micheal Stark

Ingredients
CRUST:
1 piece fresh yeast
6 1/4 tablespoons sugar
1 cup hot milk
Pinch salt
1/2 tablespoon canola oil
3 ounces butter
1/2 tablespoon vanilla sugar
3 1/2 cups cake flour and flour to work the dough
1 egg

Directions
Mix the fresh yeast with 2 tablespoons of the sugar
and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla
sugar and half of the cake flour in a bowl of a kitchen aid mixture or food
processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar
mixture. Add the remaining cake flour and mix well at low speed until all
ingredients are incorporated. Let rise at a warm place until dough doubles. With a
rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly
buttered and dusted with flour.

Ingredients
TOPPING:
3 to 4 tablespoons hazelnut flour
1 1/2 pounds of ripe plums

2 tablespoons sugar
1 tablespoon ground cinnamon
2 tablespoons bread crumbs
3/4 cup almond slivers or almond sticks
2 to 3 tablespoons butter

Directions
Preheat oven to 360 degrees. Sprinkle hazelnut flour
over the dough. Cut the plums open but not in half, remove the pit and cut a small
insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and
bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the
second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular
oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by
itself, or with whipped cream, ice cream, or cinnamon creme fraiche.