Plum cake (Zwetschkenfleck) with hazelnut crumble
INGREDIENTS
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Ingredients:
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300 g (2 ½ cups) flour (fine)
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25 g (¼ cup) moist yeast
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salt
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3 egg yolks
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1 cooking spoon vanilla sugar
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30 g (1/8 cup) sugar
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100 ml milk
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rind from 1/2 lemon (grated)
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40 g (1/8 cup) melted butter
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20-25 small plums, quartered and pitted
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150 g (2/3 cup) plum or apricot jam
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4 cl rum (0,64 pt) (or plum brandy)
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icing sugar (for dusting)
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flour (for the work surface)
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For the crumble:
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120 g (1 1/8 cup) flour
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100 g (1 cup) sugar
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100 g (½ cup) butter
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60 g (¼ cup) raw marzipan
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60 g (0,13 lb) hazelnuts (roasted and ground)
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salt
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1 cooking spoon vanilla sugar
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1 pinch of cinnamon
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