Plum cake with crumbles and curd layer

Cake base:

• 100 ml 1/2 cup plant based milk
• 2 Tbsp raw cane sugar
• 1 tsp dried yeast
• 250 gr 2 cups flour (i.e. spelt)
• 50 gr 1/4 cup margarine
• Pinch of salt

Curd layer:

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

Crumbles:

• 50 gr 1/4 cup raw cane sugar
• 120 gr 1 cup flour (i.e. spelt)
• 75 gr 1/3 cup vegan butter/margarine
• 1 tsp cinnamon
• 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