-
1
Wake the Yeast
10 Mins
Lukewarm milk, ~37°C (98°F)
Warm the 200 ml milk until it feels just warm on your wrist. Stir in the yeast and a spoonful of the dough sugar and leave it 10 minutes until it turns foamy on top.
No foam after 10 minutes means the yeast is dead — start again with a fresh sachet rather than baking a flat cake.
Done when: A thick, foamy cap covers the milk.
-
2
Knead the Dough
10 Mins
Room temperature, ~22°C (72°F)
Mix the 500 g flour, remaining dough sugar and salt in a large bowl. Pour in the foamy yeast milk, the beaten egg and the lemon zest, then add the 80 g soft butter. Knead for about 8 minutes until the dough is smooth, elastic and no longer sticky.
Knead until the dough springs back when poked — under-kneaded dough bakes dense.
Done when: The dough is smooth, springs back when poked, and pulls cleanly from the bowl.
-
3
Let It Rise
60 Mins
Warm place, ~28°C (82°F)
Cover the bowl with a damp cloth and leave it in a warm, draught-free place for about 60 minutes, until the dough has doubled in size.
An oven with just the light on makes a perfect warm spot for rising.
Done when: The dough has doubled and a fingertip pressed in leaves a dent that fills back slowly.
-
4
Prepare the Plums and Streusel
15 Mins
No heat (room temperature, ~22°C (72°F))
While the dough rises, halve and stone the 1000 g plums, cutting each half almost through so it opens like a fan. For the streusel, rub the 100 g flour, 60 g cold butter cubes and 60 g sugar together with your fingertips until rough crumbs form.
Rub the streusel quickly — warm hands melt the butter and turn crumbs into paste.
Done when: The plums are fanned open and the streusel looks like coarse breadcrumbs.
-
5
Shape, Top and Bake
50 Mins
Bake at 180°C (350°F)
Heat the oven to 180°C (350°F). Press the risen dough onto a greased baking tray about 30 x 40 cm, pushing it right to the edges. Arrange the plum halves skin-side down, overlapping tightly so they cover the dough almost completely. Sprinkle with the 60 g sugar and cinnamon, scatter the streusel over the top, and bake for 35–40 minutes.
Pack the plums tightly — they shrink as they bake, and gaps leave bare dough.
Done when: The streusel is golden, the plum juices bubble at the edges, and the base sounds hollow when tapped.
-
6
Cool and Serve
20 Mins
Cooling, ~40°C (104°F)
Leave the cake in the tin for 20 minutes so the juices settle and the slices hold together. Cut into 12 squares and serve warm or at room temperature, with whipped cream if you like.
A serrated knife cuts clean squares without dragging the streusel off.
Done when: The slices lift out cleanly and the plum layer stays in place.
auto_awesome Finishing Touches & Plating
Cool the cake in the tin for 20 minutes so the plum juices settle, then cut into squares and serve warm or at room temperature, with whipped cream if you like.
Germany
3h 30m
