Plum cake 4 – layered

Ingredients for 1 servings:

• 250 g margarine or butter
• 250 g sugar
• 2 packets of vanilla sugar
• 5 eggs
• 140 g ground almonds or hazelnuts
• 250 g flour
• 2 ½ tsp baking powder
• 1 pinch of salt
• 1 tsp cinnamon
• 500 ml milk
• 1 packet of pudding powder (vanilla)
• 2 tbsp sugar
• 2 eggs, separated
• 300 g flour
• 140 g sugar
• 200 g margarine or butter, cold
• 60 g almonds or hazelnuts, ground
• 1 kg plums, pitted, quartered
• 1 ½ tbsp sugar
• ½ tsp cinnamon
• Grease for the tray
• Flour for the baking sheet

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a light sponge cake with a pudding topping, fruit and crispy crumbles

Wash, halve, and pit the plums. For the batter, cream the softened butter/margarine until creamy. Mix the sugar with the vanilla sugar and stir in. Stir until the mixture forms a thickened batter. Beat in the eggs one at a time. Mix the almonds/hazelnuts, cinnamon, salt, flour, and baking powder and stir into the sugar and egg mixture. Spread the batter onto a greased, mottled baking sheet. For the custard, mix the custard powder with 2 tablespoons of sugar, 4 tablespoons of the milk, and 2 egg yolks until smooth, then bring the remaining milk to a boil. Stir in the custard and egg mixture, bring to a boil briefly, then transfer to a bowl and let cool. Beat the 2 egg whites until stiff and fold into the cooled custard mixture. Spread the custard evenly over the batter. Place the plums on top of the custard and sprinkle with a mixture of sugar and cinnamon (if the plums are very sweet, you can omit this). For the crumble, combine the flour, sugar, and almonds in a mixing bowl. Add the cold butter/margarine, cut into pieces, and crunch into fine crumbles. Spread on top. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 45-50 minutes. Test with a skewer for doneness.