Cake with plums and grains
Instructions
Prepare the dough: sift the flour into a large bowl, make a recess in the Center and place the yeast.
Unbind with warm milk and potato with a little flour, then cover the bowl with a cloth and let the dough rest for a quarter of an hour.
Melt the butter in a saucepan, mix in the sugar, eggs, grated lemon rind and the salt and stir the mixture to leavened dough and the rest of the flour.
Work around until you have a smooth paste, smooth and rather soft.
When the dough begins to form bubbles stop mix, cover it with a cloth and let rise in a warm place until doubled in volume.
At this point, roll out the dough into a rectangular baking tray 43 x 33 cm, buttered and floured, and bucherellatela with the prongs of a fork.
Wash the plums, deprive of core and cut them into quarters, then arrange the dough evenly.
Knead quickly into a bowl the flour, sugar and butter, crumble the mixture and divide it on fruit.
Leave leaven the cake for 10-15 minutes, then gilds it in a preheated oven (200 degrees for 30-35 minutes.
During cooking check the bottom of the cake, to prevent darken too.
---ADVICE.
This dessert can be prepared in numerous variations, which differ in the type of dough (shortcrust pastry or dough) and for any stuffing, which may consist of custard or ricotta and possibly completed with chopped nuts.
The only ingredient is fruit, plums, which must be well mature but still very firm, so that it is not falling apart with cooking.
Ingredients and dosing for 12 persons
- 1500 g of plum
- Butter for the pan
- Flour for the baking pan
- For the dough:
- 300 g of flour
- 20 g of brewer's yeast
- 12 cl of milk
- 30 g of butter
- 30 g of sugar
- 1/2 lemon (zest)
- 1/4 teaspoon of salt
- 2 eggs
- For grains:
- 350 g of flour
- 200 g of butter
- 200 g of sugar