Plum cake

Ingredients for 1 servings:

• 300 g flour
• 100 g sugar
• 150 g margarine or butter
• 1 pinch of salt
• 1 packet of baking powder
• 2 eggs
• 1,200 g plums (depending on size 1.2 – 1.4 kg)
• 3 tbsp sugar
• 2 packets of vanilla sugar
• ½ tsp cinnamon
• 100 g margarine or butter
• 80 g sugar
• 150 g flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with shortcrust pastry base

Dough: Knead 300g flour, 100g sugar, 150g Sanella, salt, 1 sachet of baking powder, and 2 eggs into a smooth dough (you can also use the hook of a mixer) and then spread evenly on a deep baking tray (careful!!! the dough is quite sticky, so wet your hands). Then cover the dough as densely as possible with the pitted and halved or quartered (is better) plums. For the topping, mix 3 tbsp of sugar, 2 sachets of vanilla sugar, and 0.5 tsp of cinnamon well, then sprinkle the plums as evenly as possible. Crumble: Lightly knead 100g Sanella, 80g sugar, and 150g flour in a small bowl with pointed fingers. Do not let it become a dough; it should be crumbly! Then spread the crumble over the plums. Preheat the oven to 175°C (fan or top and bottom heat). Bake the baking sheet on the middle rack for about 50 minutes. Check with your fingers whether the crumbles are already slightly caramelized (they should feel a bit hard). Otherwise, add another 5 minutes of baking time. Not much longer! Datschi is an old family recipe. My grandmother, who sadly passed away, always baked it this way. She was from Saxony and then came to Bavaria after the war. Unfortunately, I don’t know if this is a Saxon or Bavarian recipe. We particularly like it because of the shortcrust pastry base and the crispy crumbles.