Friesentorte with plum jam

Ingredients for 1 servings:

• 400 g flour
• 1 pinch of baking powder
• 4 packets of vanilla sugar
• 1 pinch of salt
• 150 g sour cream, firm
• 275 g butter
• 90 g sugar
• ½ tsp cinnamon
• 450 g plum jam
• 750 g whipped cream
• 3 packs of cream stiffener
• 1 tsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

In a bowl, knead 250g flour, baking powder, 2 packets of vanilla sugar, salt, sour cream, and 175g butter. Wrap the dough in cling film and chill. Knead 150g flour, 75g sugar, 1 packet of vanilla sugar, cinnamon, and 100g cold butter in small cubes with your hands until you have a crumbly dough (streusel). Divide the shortcrust pastry and crumble dough into thirds. Roll out one piece of shortcrust pastry onto a greased springform pan. Make sure the edges aren’t too thin and prick the pan several times. Sprinkle with 1/3 of the crumble topping. Bake in a preheated oven at 200°C for 15-20 minutes. Remove from the pan and let cool. Bake two more layers using the remaining dough and crumble topping. While still hot, cut one layer into 12 cake slices. Spread the plum jam over both layers. Whip the cream, 15g sugar, 1 sachet of vanilla sugar, and cream stabilizer until stiff. Fill into a piping bag fitted with a star nozzle. Pipe 12 thick tufts of cream along the edges of each of the two whole cake layers. Pipe the remaining cream into the center of the layers. Stack the layers on top of each other and place the pre-cut cake layers diagonally on top of the tufts. Refrigerate for approximately 1 hour. Dust with powdered sugar.