Crumble Cake with Plums and Pears

 For the dough: dissolve yeast in the milk. Melt 50 grams (approximately 1 2/3 ounces) of butter in a pan. Combine 350 grams (approximately 12 ounces) of flour with 60 grams (approximately 2 ounces) of sugar, 1 pinch of salt, vanilla sugar and butter in a bowl. Add yeast milk and knead until smooth dough forms. Cover and leave for about 40 minutes in a warm place.

For crumble: mix 180 grams (approximately 6 ounces) of butter with remaining flour and 100 grams (3 1/2 ounces) of sugar, crumble with your fingers.

Squeeze juice of half of a lemon. Rinse and pit plums, cut into wedges. Rinse pears and cut into quarters, core and cut into slices. Sprinkle immediately with lemon juice.

For the filling: separate eggs ( use egg whites elsewhere). Beat yolks with remaining sugar until fluffy. Combine with quark, sour cream and grated coconut.

Grease baking sheet with remaining butter. Knead dough on floured surface and roll out a rectangle. Place dough on the sheet, making an edge. Let rest, covered, for 20 minutes.