Plum posúch (cake)

1. 

all-purpose flour / plain flour 14 oz (400 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • fresh yeast 0.5 oz (16 g) • sugar granulated 0.5 tsp • chicken egg 1 pc • sour cream (fat 14-18%) 3.5 oz (100 g) • salt

Weigh the flour into a deep bowl. Heat the milk in a cup, add the crushed yeast, 1 teaspoon of the flour and a pinch of sugar. When the yeast rises, pour it into the prepared flour. Add eggs, cream and a pinch of salt. Knead the dough with a wooden spoon so that it sticks off from walls of the bowl in which you knead it. Cover the dough and let it rise at room temperature.

2. 

flour medium • plums 1.1 lb (500 g)

Divide the sourdough dough in half. Roll a thin dough to the size of a baking sheet on floured board. Line the baking sheet with baking paper and put the prepared dough on it. Wash the plums, cut them in half, remove the stones and cut them into smaller pieces. Spread half of the prepared plums on the dough.

3. 

ground cinnamon • sugar granulated 4.25 oz (120 g)

Sprinkle the plums with cinnamon and half a weighed sugar as you like.

4. 

Bake in a heated oven until the edges of the dough turn red (about 25-30 minutes). Let to cool slightly and remove it from the paper. After cooling and solidifying of the sugar on the surface of the cake, cut it (or cut it with large kitchen scissors). From the second part of the dough bake the second posúch.