Crumble plum cake with roasted plums

Ingredients for 8 servings:

• 300 g flour
• 100 g cornstarch
• 100 g sugar
• 2 tsp baking powder
• 250 g butter
• 1 egg(s)
• 6 tbsp, heaped coconut flakes or ground almonds
• 1 ½ kg plums
• 50 g sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon powder
• 2 tsp cornstarch
• 1 tbsp water, cold
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

For a 25 x 35 cm square cake pan/tray. Preheat oven to 175°C (top/bottom heat). For the dough, combine flour, cornstarch, sugar, and baking powder in a bowl. Beat in the egg and add the well-chilled butter in pieces. Knead everything well with your hands. Divide the dough in half. One half will be used for the base. Add the coconut flakes (or almonds) to the other half and knead well again. Wrap each half of the dough separately in cling film and refrigerate. For the topping, wash the plums, pat them dry, halve them, and remove the stones. Heat a large pan thoroughly. Add the plums, sprinkle with sugar, vanilla sugar, and cinnamon, and fry on high heat for about 15 minutes, stirring constantly, until the plums begin to break down and the juices take on a syrup-like consistency. Whisk 1 tablespoon of cold water with 2 teaspoons of cornstarch and add to the still-hot plums in the pan. Stir well immediately and remove the pan from the heat. Take the half of the dough without the flakes out of the refrigerator, shape it into a cube, cut it into thin slices, and line the baking sheet with them. Carefully stick them together with your fingers. Distribute the plums from the pan on top. The plums do not necessarily have to be cooled. Place the other half of the dough from the refrigerator directly onto the baking sheet with your hands. Crumble the cake into crumbs. Place the baking sheet in the center of the oven and bake for 40 minutes. Remove the cake, let it cool, and sprinkle with powdered sugar.