You’ll take one piece but be thinking about a second with this plum cake

Ingredients:
For the crumble topping
240 g wheat flour (Type 405)
120 g sugar
180 g soft butter or margarine
For the yeast dough
500 g wheat flour (Type 405)
250 ml milk
75 g sugar
1 tbsp sugar (for the yeast)
1 pinch of salt
1 cube fresh yeast
75 g margarine
1 egg
For the topping
Approx. 2 kg plums
Preparation:
1. Knead the crumble ingredients together. Stir the yeast with 1 tbsp sugar, then knead into a dough along with the flour, salt, sugar, warm milk, margarine, and egg. Let rise for 45 minutes.
Pit the plums.
2. Roll out the dough on a greased baking sheet and arrange the plums on top.
Sprinkle the crumble topping over the plums and let rise for another 30 minutes.
3. Bake at 200°C for approximately 30 minutes.