Yes! I love sprinkles! A cake can't have enough of them!!!
Walking time: approx. 30 min
Baking time: approx. 25 - 30 min
Ingredients for a 28 springform tin
For the dough
- 100 ml soya milk
- 2 tbsp Alsan (vegan butter)
- 25 g cane sugar
- ½ fresh yeast cube
- 250 g spelt flour type 630
- 1 pinch of salt
- 500 g plums
For the crumble
- 100 g cane sugar
- 100 g Alsan (vegan butter)
- 120 g spelt flour type 630
Preparation
Mix the flour and salt in a bowl, add the yeast liquid and work into a smooth dough. Do not "knead" the yeast dough, but rather pull the dough from the outside inwards to create a certain tension on the outside of the dough. Sprinkle the bowl with a little flour, place the dough in it and leave to rise in a sheltered place without draughts for approx. 30 minutes.
In the meantime, wash, halve and pit the plums.
To make the crumble, work the sugar, butter and flour into a crumbly mixture with your fingers.
Preheat the oven to 180 °C fan oven.
Now roll out the pastry to a size slightly larger than the springform tin, place in the springform tin and press slightly up the sides. Spread the plums on top and then cover with the crumble.
Bake the cake at 180 °C fan oven for approx. 25 - 30 min, so that the crumble is still nice and golden.
Enjoy the cake warm or chilled 🙂
Enjoy your meal!
Your Katinka