For the snail tart with plums, make a dough from flour, water and yeast and knead for about 10 minutes. Then add butter and honey. Let the dough rise for about 1 hour until it has about twice the volume.
In the meantime, chop the pitted plums and mix with the sour cream, whipped cream, honey and cinnamon.
Roll out the dough on a floured plate to a rectangle 1/2 cm thick. Spread the filling evenly on it, then roll it up from the long side. Cut the roll with a very (!) sharp kitchen knife into 3 cm thick slices each.
Place the snails side by side in a buttered 26 cm cake springform pan and let rise for half an hour.
Bake the snail tart with plums at 175 degrees for about 40 minutes.
Drizzle the Schneckentorte with plums with melted butter while still warm, if desired.