Plum and sour cream cake

Ingredients for 1 servings:

• 250 g spelt flour
• 125 g sugar
• 125 g butter
• 1 tsp, heaped vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 600 g sour cream
• 1 lemon(s), peel and juice, organic
• 2 eggs
• 150 g powdered sugar
• 2 packets of vanilla pudding powder
• 500 ml milk
• 700 g plums
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 1 tsp vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

fruity, creamy delight, from a 26 cm springform pan, approx. 12 pieces

Grease a 26 cm springform pan. Knead all the dough ingredients into a smooth shortcrust pastry, cover, and refrigerate for 30 minutes. Then roll out 2/3 of the dough or simply press it evenly into the pan. Form the remaining dough into a rim approximately 3 cm high. Prick the base several times with a fork. For the sour cream, mix the sour cream with the powdered sugar, lemon zest, and lemon juice. Mix the pudding mix with some of the milk. Bring the remaining milk to a boil and cook with the mixed pudding mix until stiff. Let the pudding cool slightly. Mix some of the sour cream mixture with the warm pudding, then whisk into the entire sour cream mixture until smooth. Add the eggs and beat until smooth. Pour the mixture onto the base and smooth it down. Preheat the oven to 180 °C (top/bottom heat). For the topping, wash, dry, pit, and quarter the plums. Distribute the plums evenly over the cream. Bake the cake in the preheated oven for about 60 minutes, then let it cool for about 1 hour. Prepare the glaze according to the instructions with sugar and vanilla sugar and pour it over the plums. Let the cake cool completely in the pan, ideally overnight.