Frisian plum cake

Ingredients for 1 servings:

• 400 g flour
• 1 pinch of baking powder
• 4 packets of vanilla sugar
• 150 g crème fraîche
• 275 g butter
• 100 g sugar
• 1 pinch of ground cinnamon
• 500 ml whipped cream
• 2 packs of cream stiffener
• 600 g plum jam
• 100 g powdered sugar, sifted
• Fat for the mold

Instructions

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

For the dough, mix 250g of flour with the baking powder and sift it into a mixing bowl. Add 2 packets of vanilla sugar, crème fraîche, and 175g of softened butter. Using a hand mixer fitted with a dough hook, mix all of the ingredients thoroughly at first on the lowest speed. Then knead on a work surface until you have a smooth dough (if the dough is sticky, let it chill for a while). Divide the dough into four equal pieces and roll out one piece each on the greased base of a 28cm springform pan. Make sure the dough isn’t too thin around the edges and prick it several times with a fork. Place the springform pan ring around the dough and close it. For the crumble, sift 150g of flour into a bowl and mix with 75g of sugar and the cinnamon. Add 100g of cold butter in small pieces and mix the ingredients into crumbles using your hands or two forks. Cover the dough evenly with a quarter of the crumble. Bake in a preheated oven at 200°C – 220°C (top/bottom heat) (gas mark 4, fan oven: not preheated at 180°C – 200°C) for approx. 15 minutes. Repeat the process with the remaining dough and crumbles, baking the cakes one after the other. Immediately after baking, remove the cakes from the springform pan and cut one of the cakes into 12 slices. Allow to cool on a wire rack. For the filling, whip the cream with cream stiffener, 25g sugar, and 1 sachet of vanilla sugar until stiff. Fill a piping bag with the cream and a serrated nozzle. Spread 1/3 of the plum jam over each of the three undivided cake layers, then pipe on the whipped cream. Assemble the three layers with the cut cake layer to form one cake. Dust the cake with sifted icing sugar and chill. Cut with a serrated knife before eating.