Plum cake

Ingredients for 1 servings:

• 180 g flour
• 60 g powdered sugar
• 1 pinch of baking powder
• 60 g margarine
• 60 g butter
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• Lemon peel, grated
• Fat, for the shape
• Flour , for the shape
• Breadcrumbs, for sprinkling
• 750 g plums
• 2 packs of pudding powder, vanilla
• 100 g sugar
• 4 eggs
• 1 packet of vanilla sugar
• 3 cups of whipped cream, 200 ml each
• 400 ml milk
• Cinnamon
• Almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the flour, powdered sugar, baking powder, fat, vanilla sugar, egg, lemon zest, and salt into a slightly moist shortcrust pastry. Chill for at least 30 minutes. Wash, pit, and halve the plums. Mix the vanilla pudding, sugar, and vanilla sugar with a cup of heavy cream until smooth, then whisk with the eggs. Bring the remaining heavy cream to a boil with the milk, add the vanilla pudding and cream mixture, stirring continuously, and bring to a boil briefly. Grease and flour a 26cm baking pan. Pour the shortcrust pastry into the pan and form a rim. Sprinkle with breadcrumbs to prevent the plums from becoming soggy. Arrange the plums on top and sprinkle with cinnamon. Spoon the pudding on top, smooth it down, and sprinkle with the almond flakes. Bake for approx. 50 minutes at 160°C.