Plum cake à la LEILAH

Ingredients for 1 servings:

• 400 g flour
• 200 g sugar
• 15 g vanilla sugar
• 1 tbsp baking powder
• 1 pinch of salt
• 5 pinch(s) ground cinnamon
• 250 g butter, soft
• 750 g plum(s)
• 25 g vanilla sugar and cinnamon
• 500 ml whipped cream
• vanilla sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quickly baked at lunchtime for afternoon coffee

Wash the plums, halve and quarter them, and remove the stones. Mix the first 6 ingredients together while dry, stir in the softened butter, and then crumble everything into a crumble. Pour 2/3 of the batter into a well-buttered fruit base dish (preferably one with a removable rim and the glass base as a cake plate!) and press down firmly. Spread the plums fan-shaped on the dough, sprinkle with vanilla sugar/cinnamon, then sprinkle the remaining batter over the dough and sprinkle with vanilla sugar. Bake in the center of a preheated oven at 200°C (NOT fan-assisted) for about 30 minutes, then reduce the heat to 150°C (fan-assisted) and bake for a further 15 minutes (fan-assisted). Immediately remove from the oven and, after about 30 minutes, turn out onto a wire rack. Remove the rim, turn over, and let cool on the rack. In the meantime, whip the cream with the vanilla sugar until creamy and serve with the cake while it is still warm. You can also eat it cold the next day if there is anything left over.