Plum cake

Ingredients for 12 servings:

• 150 g flour
• 50 g sugar
• 100 g butter, cold
• 1 egg(s)
• 2 tbsp water
• 600 g plum(s) (prunes)
• 150 ml milk
• 3 eggs, including the yolk
• 1 packet of vanilla sugar
• 1 tbsp sugar
• 3 eggs, of which the egg white
• powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the pastry, sift the flour into a bowl and mix with the sugar. Add the butter, cut into pieces, and rub it all together until crumbly. Whisk the egg and water together, add to the mixture, and knead into a smooth dough. Wrap in cling film and chill for one hour. Roll out the pastry thinly between the sheets of cling film. Line a 26cm springform pan with the dough, creating a raised edge of at least 3cm. Halve the plums, remove the stones, and cut into quarters. For the topping, whisk the flour and milk until smooth. Add the egg yolks, vanilla sugar, and sugar. Beat the egg whites until stiff and fold in. Place on the pastry base. Sprinkle the plums on top. Bake the cake in an oven preheated to 180°C (350°F) on the second lowest rack for about 60 minutes. Dust with icing sugar. The cake tastes best served lukewarm.