Swabian plum cake

Ingredients for 1 servings:

• 750 g plum(s) or 1.5 jars (750 ml each)
• 275 g sugar
• 40 g cornstarch
• 250 g butter
• 1 packet of vanilla sugar
• 5 eggs
• 2 tsp baking powder
• 250 g flour
• 2 tbsp apricot jam
• 1 tbsp powdered sugar
• 10 tbsp water
• Fat and breadcrumbs for the form

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Wash, quarter, and pit fresh plums. Bring to a boil with 4 tablespoons of water and 75g of sugar (drain the plums from the jar, reserving the juice, and bring the fruit and 4 tablespoons of juice to a boil). Whisk together cornstarch and 5 tablespoons of water or juice until smooth. Bind the plums, bring to a boil, and let cool. Whisk together the softened fat, 200g of sugar, and vanilla sugar until fluffy. Stir in the eggs one at a time. Mix the baking powder and flour and stir briefly. Pour half of the batter into a greased, breadcrumb-coated ring dish. Spread the plums evenly on top. Spread the remaining batter evenly over the compote. Bake in a preheated oven at 200°C (400°F) and let cool slightly. Whisk together the jam and 1 tablespoon of water until smooth. Spread over the cake. Dust with powdered sugar before serving. This cake can also be made with apples instead of plums.