Plum cake with vanilla cream and crumble

Ingredients for 1 servings:

• 800 g plums
• 150 g quark
• 250 g flour
• 100 g sugar
• 1 tsp, heaped vanilla sugar
• 1 tsp, heaped baking powder
• 5 tbsp oil, neutral
• 5 tbsp milk
• 1 cup of sour cream, approx. 200 g
• 3 eggs
• 60 g sugar
• ½ pack of vanilla pudding powder
• 100 g flour
• 70 g butter
• 60 g sugar
• 50 g almonds, ground or hazelnuts
• 1 pinch of salt
• 1 tsp cinnamon
• 1 packet of vanilla sugar
• Almond sticks, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

with quark-oil dough, from a round 28 cm tin, approx. 12 pieces

Dough: Place the quark, flour, sugar, vanilla sugar, baking powder, oil, and milk in a bowl and knead into a smooth dough. Wash and halve the plums. Glaze: Whisk together the sour cream, eggs, sugar, and pudding powder. Preheat the oven to 180°C (fan oven). Grease a round baking pan (approx. 28 cm) well. Roll out the dough on a lightly floured surface and place it in the baking pan, raising the edges by approx. 2-3 cm. Arrange the plums on top and spread the glaze over it. Bake the cake for approx. 15 minutes WITHOUT the crumb topping. Crumble topping: Knead the flour, butter, almonds, sugar, salt, cinnamon, and vanilla sugar with your fingers. If the dough is still too sticky, simply add a little more flour. If you like, you can also mix in some slivered almonds. After 15 minutes of baking, remove the cake from the oven, spread the crumble topping on top, and bake for another 20-30 minutes. This cake also tastes delicious with rhubarb.