Swabian plum cake

Ingredients for 1 servings:

• 750 g plum(s)
• n. B. water
• 275 g sugar
• 40 g cornstarch
• 250 g butter or margarine
• 1 packet of vanilla sugar
• 5 eggs
• 2 tsp baking powder
• 250 g flour
• Fat and semolina for the mold
• 2 tbsp apricot jam for spreading
• 1 tbsp powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

Wash the plums, pat dry, halve, and pit them. Quarter the plums. Place 4 tablespoons of water, 75g of sugar, and the plums in a saucepan, mix, and bring to a boil briefly. Mix the cornstarch and 5 tablespoons of water until smooth, stir into the plums, and bring to a boil again briefly. Let the plum compote cool. Beat the butter or margarine, the remaining sugar, and the vanilla sugar with the whisk of a hand mixer until fluffy. Beat in the eggs one at a time. Mix the baking powder and flour, sift them onto the butter and egg mixture, and stir in. Pour half of the batter into a greased, semolina-covered ring dish (3 liters capacity, 26 cm diameter). Spread the plum compote evenly over the batter, pour the remaining batter over the compote, and smooth it down. Bake in a preheated oven at 200°C (top/bottom heat) for about 50 to 60 minutes. Let the cake cool and then turn it out. Heat the apricot jam in a saucepan, strain it through a sieve, and spread it over the cake. Dust the cake with powdered sugar just before serving.