1. Sift the flour for the dough into a large bowl. Make a small well in the center of the flour and crumble the yeast into it. Add about a teaspoon of the sugar and mix with a little lukewarm milk to create a liquid pre-dough. Sprinkle some flour from the sides over the pre-dough, cover the bowl with a kitchen towel and let it rise in a warm place for about 10 minutes.

2. Melt the butter and let it cool down a bit. Add the remaining lukewarm milk, sugar, melted butter, egg, and a pinch of salt to the bowl and knead until you get a nice and smooth dough that comes off easily from the sides of the bowl. Cover the bowl once more and let the dough rise for at least 30 minutes.

3. Preheat the oven to 200°C (390°F). While the dough is rising, wash, dry, pit, and quarter the damson plums. Line a baking sheet or two rectangular tart tins* (36x12cm) with baking parchment. Roll out the dough and place it on the tray or in the baking tins, forming a small border around the edges. Place the plums on top of the dough (make sure they are very close to each other) and bake for about 28-30 minutes. The cake should be baked properly, but you don’t want the edges to get not too dark.

4. While the cake is in the oven, mix the plum jam with sugar and cinnamon. As soon as the cake comes out of the oven, brush the plums thinly with the mixture and let cool. The plum cake aka. Zwetschgendatschi is traditionally served with whipped cream.