Nut cake with cherries or plums

Ingredients for 1 servings:

• 225 g flour
• 100 g butter, cold
• 3 egg yolks
• 40 g sugar
• 2 tbsp rum
• 1 jar of cherries, approx. 750 g or 1.2 kg of plums
• 150 g butter, soft
• 100 g sugar
• 4 eggs
• 200 g hazelnuts, ground
• 90 g flour
• 2 tsp baking powder
• 100 g dark chocolate shavings
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for a small 30 x 40 cm baking tray

For the shortcrust pastry, knead the ingredients into a smooth dough. Roll out the dough on a baking sheet lined with baking paper and prick several times with a fork. Let it cool. For the topping, drain the cherries. If using plums, wash, halve, and pit the plums. Preheat the oven to 160°C (fan). For the sponge mixture, cream the butter until light and fluffy, add the sugar, and gradually beat in the eggs. Mix the nuts, flour, baking powder, and chocolate shavings and fold into the egg mixture. Spread the sponge mixture over the rolled out shortcrust pastry and smooth it down. Arrange the cherries on top or cover densely with the plum halves. Bake in the preheated oven on the middle shelf for about 45 minutes. Let cool, then sprinkle with powdered sugar and serve.