{"id":2853,"date":"2021-09-09T15:00:00","date_gmt":"2021-09-09T13:00:00","guid":{"rendered":"https:\/\/dasmei.at\/?p=2853"},"modified":"2021-09-07T11:11:47","modified_gmt":"2021-09-07T09:11:47","slug":"lust-auf-etwas-suesses-der-perfekte-zwetschgenstreuselkuchen","status":"publish","type":"post","link":"https:\/\/dasmei.at\/en\/2021\/09\/09\/craving-something-sweet-the-perfect-plum-crumble-cake\/","title":{"rendered":"Fancy something sweet? The perfect plum crumble cake"},"content":{"rendered":"
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We all know it, we all love it: the smell when a home-baked cake comes out of the oven and the whole flat just smells heavenly. The thought of it makes your mouth water. After all, there's nothing like a cup of coffee and a delicious slice of cake on a cosy afternoon! Especially now, when fresh plums from the region are available practically everywhere, baking a plum crumble cake is a great idea. Provided you like the little fruits, of course. If this is the case, we now have the perfect recipe for all fruit cake lovers among you! We'll show you how you can easily make our favourite autumn cake at home. So grab the plums and get started!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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To the recipe<\/strong><\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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You will need the following ingredients for the dough:<\/h5>\n

- 350 g flour
\n- 60 g sugar
\n- 1 sachet of vanilla sugar
\n- 160 ml lukewarm milk
\n- 1 egg
\n- 30 g fresh yeast
\n- 1 pinch of salt
\n- 60 g melted butter<\/p>\n

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You will need the following for the topping and crumble:<\/h5>\n

- 1.5 kg fresh plums
\n- Cinnamon sugar for sprinkling
\n- 1 sachet of vanilla sugar
\n- 200 g flour
\n- 200 g sugar
\n- 200 g butter<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div>

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And this is how it works:<\/h5>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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\nBefore you can start with the actual preparation of the dough, you need to make a starter dough. To do this, mix 3 tablespoons of the flour, 1 teaspoon of the sugar, the crumbled yeast and about half of the lukewarm milk and leave the pre-dough to rise in a warm place.\n<\/p><\/blockquote>\n

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\nIn the meantime, wash the plums, cut them in half and remove the pips. Then cut the plum halves lengthways up to the centre so that the cake can be nicely topped later.\n<\/p><\/blockquote>\n

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\nOnce the pre-dough has risen well, the remaining dough ingredients can be added. Mix the dough with a dough hook and knead it carefully with your hands until you have a smooth yeast dough. Now preheat the oven to 190\u00b0C (fan oven 170\u00b0C).\n<\/p><\/blockquote>\n

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\nNow it's time to make the crumble. Chop the cold butter into small pieces and mix with the flour, sugar and vanilla sugar. The dough should not get too warm, so you should only knead the mixture briefly.\n<\/p><\/blockquote>\n

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\nGrease the baking tray and place the rolled-out yeast dough on it. Spread the cut plums over the dough in a fan shape so that the cut part is facing upwards. Sprinkle the plums with the cinnamon sugar and spread the crumble evenly over the cake. Place the baking tray in the oven for 35-40 minutes.\n<\/p><\/blockquote>\n

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Et voila - the plum crumble cake is ready! Add a delicious cappuccino and a little whipped cream and the perfect afternoon treat is complete. Now all that's left to do is sit back and enjoy! We hope you enjoy baking and wish you a good appetite.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"We all know it, we all love it: the smell when a home-baked cake comes out of the oven and the whole flat just smells heavenly. The thought of it makes your mouth water. After all, there's nothing like a cup of coffee and a delicious slice of cake on a cosy afternoon! Just [...]","protected":false},"author":7,"featured_media":2854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[398,302,397,400],"_links":{"self":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/2853"}],"collection":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/comments?post=2853"}],"version-history":[{"count":2,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/2853\/revisions"}],"predecessor-version":[{"id":2857,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/2853\/revisions\/2857"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media\/2854"}],"wp:attachment":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media?parent=2853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/categories?post=2853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/tags?post=2853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}