Prepare the dough. Yeast fill with warm water and add 1 tsp of sugar, put in a warm place. Dissolve in hot milk, salt, sugar, butter Add eggs, half the flour, stir with a mixer until smooth. Approached add the yeast and continue to stir with a mixer, gradually adding to the dough the remaining flour. The dough starts to gather into a ball. Cover the dough with a towel and set in a warm place.

Cut plums into halves (if large, into quarters), take out the bones.

When the dough will increase 2-3 times, put it into a detachable mould with high sides. Now make cuts with scissors to the bottom. In the slot inserted plum.

Prepare the sauce - whisk the sour cream with sugar, vanilla and rum. Spread the filling evenly on cake, trying to fill the edges.

Put the tart in a preheated 180-190*With the oven on the second shelf from the bottom for 40-50 minutes until lightly Browning. Then completely take out the cake out of the pan, leave until cool. The cake turns out very tender!!!! Enjoy with tea or coffee.