Plum cake – with crumble

Ingredients for 12 servings:

• 425 g flour
• 250 g butter, cold
• 250 g sugar
• 1 tbsp vanilla sugar
• 1 egg(s)
• 1 lemon(s), peeled, untreated
• 1 pinch of salt
• ½ tsp cinnamon
• 1 kg plum(s)
• 250 ml juice (cherry or plum juice)
• 1 bag of mulled wine spices
• 2 packs of pudding powder, vanilla for cooking for 500ml of liquid each
• 2 tbsp cinnamon sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

like grandmother used to bake it – nice and moist

Quickly knead 250g flour with 125g butter in pieces, 75g sugar, vanilla sugar, egg and lemon zest into a smooth dough. Wrap in cling film and let rest in the fridge for 30 minutes. Melt 125g butter and let cool slightly. Mix 175g flour with 75g sugar, salt, cinnamon and melted butter into crumbles. Wash, halve and pit the plums (or use frozen ones). Bring the juice to the boil with 100g sugar and mulled wine spices, then simmer the plums in it for approx. 5 minutes. Mix the custard powder with 100ml water. Pour into the plums while stirring, bring to the boil again briefly and let cool slightly. Remove the mulled wine spices!!! Roll out the shortcrust pastry into a circle on a floured surface. Grease and line a springform pan with the pastry case. Form a rim and pierce the bottom several times with a fork. Spread the plum compote on top. Sprinkle with crumbles. Sprinkle with cinnamon sugar. Bake in a preheated oven at 175°C (150°C fan oven) for 90 minutes. Let cool slightly, then remove from the pan and let cool completely. Be careful, it’s still quite liquid while warm! So take your time. Serve with whipped cream and cinnamon.