Making the Yeast Dough and Preparing the Plums:

Melt the butter substitute in a saucepan.
Add the oat milk and warm it just a little. Don’t let the mixture come to a boil.
Chop the dates, add them, and let them soak.
Blend the mixture until no pieces of dates are visible.
Choose a large mixing bowl, pour in our warm blended mixture, add the dry yeast (you can also use fresh yeast) let it dissolve, and then add the flour.
Start kneading until you have an elastic dough.
Cover the bowl with a clean, slightly dampened kitchen towel and let the dough rise in a warm place for 1-2 hours until it has doubled in volume.

In the meantime prepare the plums. Wash them, remove the pit, and cut every fruit into quarters.

Prepare a baking tray, spread the dough evenly on the tray with your hands until you have a flat dough. Now, the yeast needs another rest for 20 minutes.

Preheat the oven to 180°C/350°F.

We fill on as many plums as possible. When topping the dough with the plums, place the quartered fruit with the skin side down. The dough won’t get soggy so quickly due to fruit juice like this.

Making the Hazelnut Crumble:

Start to prepare the crumbles while the yeast dough is rising.

Cut the butter substitute into pieces and let it soften at room temperature.
Put the butter and all other ingredients in a bowl and knead by hand until we can form a round dough ball. Let the dough ball rest in the fridge for 30 minutes.

Then we take the dough ball, and crumble it by fingers all over our plum cake.

Finally, we put the german plum cake in the oven for 35 minutes at 180°C/350°F top/bottom heat.