PREPARATION

Grease a springform pan of 26 cm in diameter and sprinkle with a little breadcrumbs.

Put the flour in a bowl and make well in the center. Heat half the milk with 1 tbsp sugar. Crumble the yeast into it and release him. Pour the yeast milk into the well and stir until a dough. Simmer, covered, for 15 minutes to rise in warm place. The dough now feels what dry.

Melt 30 g butter. Add the remaining milk with the egg, 35 g sugar and 1 vanilla sugar to the dough and knead the dough heels of the mixer to a smooth dough. Let rise covered for 20 minutes.

Cut the plums crosswise and cover with boiling water. Let the prunes scare under cold running water and remove the skin from the plums. Then cut them down the middle and remove the seeds.

Spread the dough into the tin and press regularly with floured hands. Let rise covered for 20 minutes. Preheat the oven then to 175°C (fan oven 150°C).

Divide the plums over the dough and press it a little bit. Sprinkle the cake with some sugar and divide even small pieces of butter. Bake 20-25 minutes.

THE CRUNCHY WALNUTS

Coarsely chop the walnuts. Caramelise 75 g butter sugar until it is golden brown and remove the pan from the heat. Stir in 35g of butter. Add the calvados bit by bit. Put the pan briefly on the heat and stir the mixture until smooth. Remove the pan from the heat and stir in the walnuts into the mixture. Divide the crispy immediately over the cake and bake it for 10 minutes. Take the cake after baking straight from the tin and leave to cool.

Blessed with a glass of milk for breakfast!