Plum Cake

Melt the butter in a saucepan and add the milk and the water. Heat until the mixture is lukewarm.

Sift the bread mixture over a bowl, add the sugar and the butter mixture. Knead until smooth dough and dust with flour.

Leave the dough covered with a damp tea towel in a warm place for 1 hour.

Meanwhile, halve the plums for the pie filling and remove the seeds.

Peel and grate the ginger.

Grate the orange zest of the orange and squeeze out the fruit.

Put the prunes, ginger, orange zest and juice, sugar and 5 spices in a pan and bring to a boil.

Cook gently for 10 minutes. Stir frequently.

Mix the cornstarch with just as much water and add to the plum compote while stirring until it has thickened. Remove the pan from the heat and allow to cool.

In the meantime, heat the milk for the custard and whisk in the custard powder and the sugar.

Leave to cook gently on a low heat for 3 minutes while stirring. Remove the pan from the heat and allow to cool. Stir frequently so that no skin is formed.

Preheat the oven to 175 ˚C.

Spread the worktop and dough ball with flour and roll out half of the dough into a circle with a diameter of 33 cm.

Place in the quiche form and press the edges well. Prick holes in the soil with a fork.

First scoop the custard into the quiche mold and then the plum filling.

Divide the rest of the dough into two parts. Roll out one half into a 40 cm long rectangle. Cut 12 ribbons of 1/2 cm and braid 4 braids.

Roll out the rest of the dough into a rectangle with a length of 28 cm. Cut four strips of 4 cm and four strips of 2 cm.

Use a projection mold to cut out nice shapes (for example, butterflies or flowers) from the leftover dough.

Place the bars and 2 braids in a woven check pattern on the cake. Place the other two braids on the edge of the cake.

Place the butterflies on top and fry the cake in the middle of the oven for about 40 minutes until golden brown and done. Let something cool before you cut it.