Name: Plum cake with quark and streusel – delicate and thin dough
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 24
Ingredients: 400 g plain flour; 1 teaspoon granulated sugar; pinch of salt; 10 g fresh yeast; approx. 200 ml lukewarm milk; 3–4 tablespoons oil; 250 g soft quark in a block (not tub); 1 egg; 1 packet of vanilla sugar; 500 g plums (fresh or drained canned); 50 g softened butter; 70 g granulated sugar; 70 g plain flour

Yeast starter: Mix the yeast in a little lukewarm milk with the sugar and let it rise for 10 minutes.

Dough: Sift the flour into a bowl, add the salt, sugar, yeast starter, the rest of the milk and the oil. Work into a smooth, supple dough that does not stick. Cover and let rise for 45–50 minutes.

Rolling out: Roll the dough into a very thin sheet and transfer to a baking tray lined with parchment paper.

Filling: Halve the plums and remove the pits. Mix the quark with the egg and vanilla sugar. Evenly spread the plums over the dough and pour the quark mixture over them.