Apricot Plum Cake
For the cake, sift flour onto a pastry board, form into a mound and make a well in the center. Mix yeast, 1/2 teaspoon sugar and a bit of warm milk and place in well in flour. Sprinkle a bit of flour over yeast mixture, cover and let stand about 20 minutes.
Knead remaining milk, remaining sugar, butter and salt into flour mixture to a soft and pliable dough, adding more flour if dough is too sticky.
Vigorously knead dough on a lightly floured surface. Form dough into a ball, sprinkle with flour, cover and let rise in a warm place until doubled in volume.
For the topping, rinse and halve apricots and plums, remove pits, cut into slices and sprinkle with cinnamon sugar.
Knead dough, roll out into a circle 1/2 to 1 cm thick (approximately 1/8 to 1/3 inch thick) and place on a baking sheet lined with parchment paper. Spread 1 tablespoon melted butter over dough. Arrange apricots and plums on the dough in a decorative spiral pattern. Sprinkle sliced almonds over fruit and drizzle with remaining butter. Place cake in cold oven, set temperature to 180°C (approximately 350°F) and bake cake until golden, 30-45 minutes. Cut cake into pieces to serve.