Plum cake from the loaf pan

Ingredients for 1 servings:

• 120 g butter, not too cold
• 100 g powdered sugar
• 1 tsp orange zest, dried
• 1 vanilla sugar
• 1 egg(s)
• 1 tbsp cream, liquid
• 300 g spelt flour type 630
• ½ sachet of baking powder
• 1 pinch of salt
• Fat and breadcrumbs for the mold
• 1 kg plum(s)
• 2 tbsp raw cane sugar
• 1 tsp cinnamon powder
• 100 g caramel biscuits
• 1 sachet of cream pudding powder
• 100 g almond brittle

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 20 minutes

with shortcrust pastry

For the shortcrust pastry, cream the butter (not too cold) with the powdered sugar, orange zest, and vanilla sugar until fluffy. There should be no visible butter. Add the egg and cream, followed by the flour, baking powder, and salt. Blend everything into a smooth dough. Wrap the dough in cling film to prevent it from drying out and refrigerate for at least two hours. For the filling, halve the plums, remove the stones, and dice them. Mix them with two tablespoons of raw cane sugar and let it sit for one hour. Bring to a boil and finally season with cinnamon. Cool the compote. Place the caramel biscuits in a freezer bag and crumble them with a meat tenderizer. Mix the biscuit crumbs with the pudding mix and the almond brittle, add to the compote, and mix everything thoroughly. Grease and crumble a loaf pan (please use breadcrumbs, not breadcrumbs). Roll out the shortcrust pastry between two layers of cling film so that it fits easily into the loaf pan, with the ends hanging over the edge. Pour the plum mixture into the pan and fold the pastry flaps over it to completely cover the filling. Bake in a preheated oven at 185°C (convection oven) for about 45 minutes, until the pastry has turned a beautiful golden yellow. Allow the cake to cool in the pan. Then turn out and sprinkle with powdered sugar. Note: This shortcrust pastry is often used in South Tyrol for apple strudel. It’s not as easy to handle, as it breaks very easily, but it tastes absolutely delicious.