Plum cake with crumbles and curd layer

Cake base:

• 100ml1/2 cup plant based milk
• 2Tbspraw cane sugar
• 1tspdried yeast
• 250gr2 cups flour (i.e. spelt)
• 50gr1/4 cup margarine
• Pinchof salt

Curd layer:

• 400gr1 ¾ cups plant based curd (i.e. soy curd)
• 3Tbspraw cane sugar
• 1-2tspvanilla extract or pulp of one vanilla bean
• Zest of ½ lemon
• 25ml1/8 cup canola oil
• 30gr1/4 cup starch

Crumbles:

• 50gr1/4 cup raw cane sugar
• 120gr1 cup flour (i.e. spelt)
• 75gr1/3 cup vegan butter/margarine
• 1tspcinnamon
• Approx. 20 plums

Cake base

1. Mix all ingredients for the yeast dough and knead well to a smooth dough
2. Cover it up and allow it to rise until it doubled up (approx. 1 hour)
3. Preheat the oven to 180°C (356°F)
4. Grease a spring form (ø 26 cm) and put the dough in it

Curd layer

1. Put all ingredients into a bowl or mixer and mix well until the mixture is smooth
2. Put the curd coating on top of the dough

Crumbles

1. Mix all ingredients for the crumbles until it becomes a crumbly dough
2. Cut the plums in half, remove stones and place them on the curd coating
3. Put the crumbles on top of the plums
4. Bake the cake for 30-40 minutes