This baking mix makes an original moist German plum yeast cake with streusel topping (Pflaumenkuchen mit Streusel). sufficient for a springform pan with a diameter of 26 cm.

The package contains all dry ingredients:

• 300 g baking mix
• 200 g streusel mix

You only need to add:

• For the dough:
• 1 egg (size M)
• 60 g soft butter
• 120 ml lukewarm water
• 350 g plums (fresh or drained from a jar)
  or other fruits such as cherries, berries, or apples

For the streusel mix:

• 80 g soft butter
• 2 tbsp milk (1.5% fat)

Ingredients

BAKING MIX:
Wheat flour, sugar, dry yeast (dry yeast, emulsifier), flavoring, table salt, leavening agents (disodium diphosphate, sodium bicarbonate)

STREUSEL MIX:
Wheat flour, sugar, leavening agents (disodium diphosphate, sodium bicarbonate), table salt, flavoring

May contain traces of hazelnuts, egg, and milk powder.

So easy to make:

Place the baking mix, 1 egg, 60 g soft butter, and 140 ml lukewarm water into a mixing bowl and quickly stir with a hand mixer fitted with a single whisk until smooth. The dough will have a very sticky consistency—do not add any extra flour. Spread the dough evenly into a springform pan (Ø 26 cm) lined with parchment paper. Cover and let rest for about 20 minutes in a warm, draft-free place. The dough will not rise much in volume.

Preheat the oven. In a separate bowl, combine the streusel mix, 80 g soft butter, and 2 tablespoons of milk. Using a hand mixer with dough hooks or your hands, work into crumbles. After the resting time, evenly spread the prepared plums over the yeast dough. Then distribute the streusel on top of the plums.

Bake the cake for 35 minutes at 190°C (375°F). After baking, turn off the oven and leave the cake inside the closed, still-hot oven for another 15 minutes.

Made by Kathi Rainer Thiele GmbH, a family owned company producing award winning cake mixes, based in Halle, Saxony-Anhalt.