Bibbelschesbohnesupp and Quetschekuche

1. squeeze cake

Pour the flour into a wide spoon and make a hollow in the center. Melt the yeast in the milk, stir in 1 to 2 tbsp. flour and a little bit of sugar and pour the whole into the hollow.

Cover with a kitchen towel and let it rise for about 20 minutes, until a little bit is formed, which you usually only see in horror movies. Later add the butter, sugar as well as egg, knead the whole thing heartily with the dough hook (or your hands) until you get a moist but cohesive dough. Dust this with a tiny bit of flour and leave in the baking bowl covered with a kitchen towel for about 1 hour.

In the meantime, pit the plums and pop them open.

Roll out the risen dough and place on a large baking sheet.

(I always put parchment paper underneath) Cover with the plums *tightly* and sprinkle with sugar and cinnamon.

Set the oven to 180 °C, put the cake in and bake for 30 minutes. (After reaching 180 °C ).

Serve lukewarm with bean soup.

2. bibbelschesbohnesupp

Peel the beans and cut them into 2cm long *slanted* pieces, slice the leek and carrots, chop the onions coarsely, remove the peel from the potatoes and cut them into cubes, slice the garlic.

Trim the fat from the ham, dice both.

In a *large* saucepan, render fat leisurely, remove grams.

Sauté the ham, onions and garlic in the rendered fat, reduce to

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