Cream Cheese - Plum Cake

1. 

semi skimmed milk 1,5% 3.25 tbsp (50 ml) • fresh yeast 0.5 oz (15 g) • sugar granulated 0.5 tsp

Crumble the yeast into the warm milk and add sugar. Let starter rise.

2. 

all-purpose flour / plain flour 7 oz (200 g) • sugar granulated 0.5 oz (15 g) • salt • chicken egg 2 pcs • sour cream 30% fat 2.5 oz (70 g)

Sift the flour into the bowl, add sugar, pinch of salt, eggs and sour cream.

3. 

olive oil 1.25 tbsp (20 ml) • semi skimmed milk 1,5% 3.25 tbsp (50 ml)

Add the oil, milk and starter.

4. 

Knead dough and leave covered, in a cold place, to raise.

5. 

all-purpose flour / plain flour

Roll out proof dough on a floured baking board.

6. 

unsalted butter • flour medium

Grease and dust with flour tray of size 42x32 cm.

7. 

plums • raisins • ground cinnamon 2 tsp

Place the dough into the tray and draw to the edges. Put half of the plums (fresh or preserved, as well as frozen - it is not necessary to thaw them before using) and sprinkle with washed raisins according to the needs. Quantity of the plums depends on how much you have it, dough can be covered with plums completely also. Sprinkle the surface of the plums and raisins with cinnamon.

8. 

cream curd 1.7 lb (750 g) • sugar granulated 2 oz (60 g) • semi skimmed milk 1,5% 6.75 tbsp (100 ml) • chicken egg 2 pcs

Blend cream cheese with sugar, milk and eggs.

9. 

Divide it evenly over the plums...

10. 

... and spread it.

11. 

ground walnuts 1.75 oz (50 g)

Sprinkle the surface of the cream cheese with walnuts.

12. 

Bake the cake in preheated oven at 355°F (180°C) until the edges are well baked.

13. 

Cut the cooled cake into the rectangles. Proof dough in cake is tender and so you can eat the cake also as a dessert - with the dessert fork.