Crumble corners with plum jam and crème fraîche

Ingredients for 1 servings:

• 400 g sugar
• 400 g butter, melted and cooled
• 1 pinch of salt
• 1 tsp baking powder
• 2 m.-sized eggs
• 750 g flour
• 600 g plum jam
• 450 g crème fraîche
• 2 eggs
• 2 packets of vanilla sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

freezes well

Melt the butter and let it cool. Mix the sugar, flour, salt, and baking powder in a large bowl. Add the 2 eggs and the fat and mix everything into crumbles. Line a baking tray (39 x 32 cm) with baking paper or grease it. Preheat the oven. Place the plum jam in a freezer bag and tie a knot at the top. Mix the crème fraîche, the 2 eggs, and the vanilla sugar until smooth. Press 2/3 of the dough (approx. 1000 g dough) onto the baking tray to form a smooth base, spread the crème fraîche over the dough. Cut off a corner of the bag filled with plum jam and spread the jam evenly over the cream in large blobs. Sprinkle the remaining crumbles (approx. 650 g dough) on top. Bake for about 30 minutes until golden brown at 175°C fan/convection oven or 200°C top and bottom heat. Let cool on a wire rack. Cut into triangles and dust with powdered sugar. Ingredients: I use reduced-fat margarine and light crème fraîche. If I don’t have plum jam, I often use blackcurrant or apricot jelly/jam. If you don’t like it quite so sweet, you can reduce the jam/jelly or jam (to about 450 g) and spread it more thinly. Variation: Add 2 thick pinches of cinnamon to the remaining crumb topping, or more to taste, and work it thoroughly into the batter, then spread it out. The corners are ideal for freezing.