Plum cake

Ingredients for 1 servings:

• 200 g flour
• 125 g sugar
• 1 tbsp vanilla sugar
• 1 egg(s)
• 120 g butter
• 1 kg plum(s)
• 250 g sugar
• 3 eggs
• 1 pt. vanilla sugar (bourbon vanilla)
• 1 pkt. pudding powder, vanilla
• 500 g quark (cottage cheese)
• 200 ml whipped cream
• 100 g almond(s), ground

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

with fine pudding and curd cream

Quickly knead all the dough ingredients, shape into a ball, wrap in foil, and chill for 30 minutes. Wash, stone, and quarter the plums, then place them in a greased baking dish. Mix with 100g of sugar and bake at 200°C for 30 minutes, stirring frequently. Roll out the shortcrust pastry to a diameter of 29cm and place in a 26cm baking dish, pressing up the edges. Spread the almonds over the dough. For the cream, beat the eggs with the remaining sugar and the bourbon vanilla until frothy, stir in the custard powder and curd cheese. Whip the cream until stiff and fold in. Stir the plums through and spread everything over the almonds, then spread the curd mixture over the top. Bake in a preheated oven at 200°C for approximately 55 minutes. Once cooled, dust with powdered sugar and garnish as desired.