Plum Cake with Vanilla Cinnamon Icing

A great cake recipe for any occasion:

Egg white : 4 grams

For the dampfl, crumble the yeast and let it melt with the sugar in the lukewarm milk. Stir the yeast milk with 100 g sifted flour until smooth and leave covered for 20 min.

Knead the dampfl with 400 g flour, rum, egg, egg yolk, 1 pinch of salt, orange and lemon zest and butter to a smooth dough. Cover the dough and let it rise for 30 minutes.

In the meantime, rinse the plums and drain them on a kitchen towel. Score the plums crosswise at the top and bottom, then score them lengthwise until they reach the stone. Remove the stone and pop open the plums. (This will quarter the plums but keep them in one piece).

4. spread out the tray with the parchment paper. Knead the dough again on the floured surface and roll out to baking sheet size. Place the dough on the baking sheet and press up slightly on the edges. Let rise for 10 minutes. Press the plums into the dough like a roof tile. Bake in the heated oven on the 2nd rack from the bottom at 190 °C for 25 minutes (gas 2 to 3, fan 170 °C).

In the meantime, roast the almond kernels in a frying pan without fat until light brown and cool. 6.

Mix the crème fraîche with the whipped cream, then the powdered sugar, rum, egg yolks, cinnamon, vanilla pulp and almond kernels in a baking bowl. After 25 minutes, spread the glaze evenly over the plums and bake at the same heat for another 10 to 15 minutes. Remove the cake from the

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