Plum cake from the tray with sponge cake and crumble

Ingredients for 1 servings:

• 1,500 g plums
• 180 g butter
• 150 g sugar
• 1 bag of vanilla sugar
• 1 pack of lemon peel flavoring (Citroback)
• 5 eggs, size L, separated
• 1 tbsp milk
• 2 tbsp rum
• 270 g flour
• 60 g hazelnuts, ground
• 2 tsp, leveled baking powder
• 1 pinch of salt
• Grease for the tray
• Breadcrumbs for the baking tray
• 220 g flour
• 150 g sugar
• 1 bag of vanilla sugar
• 1 tsp, heaped cinnamon powder
• 150 g butter

Instructions

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

we love a plum cake

Wash, dry, halve, and stone the plums. Cream the softened butter until fluffy, then stir in the sugar, vanilla sugar, and then the egg yolks, one at a time. Add the milk, rum, and lemon zest. Beat the egg whites with a pinch of salt until stiff. Mix the flour, hazelnuts, and baking powder and stir in. Finally, fold in the stiffly beaten egg whites. Grease a baking tray (drip tray) well and sprinkle with breadcrumbs. Pour in the batter by spoonfuls and smooth it down. Arrange the plum halves diagonally on top, cut-side up. Using the dough hook on a hand mixer, make a crumble from the remaining ingredients and spread it evenly over the cake. Bake at 170°C (top/bottom heat) for about 30 minutes.