Quick plum cake with plum jam

Ingredients for 1 servings:

• 80 g margarine or butter
• 80 g sugar
• 1 m.-sized egg(s)
• 100 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 1 jar plum jam, 450 g
• 80 g margarine or butter
• 80 g sugar
• 1 bag of vanilla sugar
• 100 g flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

First of all: all ingredients should be at room temperature. For the dough, cream the margarine or butter with the sugar until light and fluffy. Then stir in the egg, then the flour and cornstarch, and finally the baking powder. Pour the dough into a greased 26 cm springform pan and raise the edges by about 2 cm. For the filling, spread the plum jam evenly over the dough. For the crumble, put all the ingredients in a mixing bowl and mix with a mixer on high speed until the margarine/butter is well combined with the other ingredients and crumbles form. Do not overmix, otherwise the dough will become too sticky and the crumbles will be too large. Then place the cake in the oven at 175 degrees Celsius (top/bottom heat) or 160 degrees Celsius (fan oven) and bake for about 50 to 60 minutes. Every oven heats differently. Tip: I always put a shallow bowl of water in the oven while baking; this makes the crumble even better. The cake firms up a bit and tastes even better on day 2 or 3. Serve with fresh whipped cream, a real treat.