Plum cake with cream icing

Ingredients for 4 servings:

• 250 g flour
• 75 g sugar
• 1 egg(s)
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 pinch of baking powder
• 125 g butter or margarine; cold
• 3 eggs
• 750 g plum(s)
• 250 ml milk
• 1 pkt. pudding powder, vanilla
• 100 g sugar
• 60 g butter or margarine
• 1 tbsp flour, heaped
• 250 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the dough: Knead the flour, sugar, vanilla sugar, salt, baking powder, fat, and egg, first with the dough hook of a mixer and then briefly with your hands until you have a smooth dough. Chill for about 30 minutes. Wash, stem, halve, and pit the plums. Grease a springform pan. Divide the dough in half, roll out half of the dough on the bottom, and seal the edge of the pan around it. Shape the remaining dough into a log, place it on the edge of the pan, and press it down to a height of about 4 cm. Spread the plums on the dough. For the filling: Mix together 6 tablespoons of milk, eggs, 1 heaped tablespoon of flour, and custard powder. Bring the remaining milk, cream, fat, and sugar to a boil. Slowly pour the hot cream and milk into the egg mixture, stirring constantly. Pour the glaze over the plums. Bake the cake in a hot oven (electric oven: 175°C/fan oven 150°C) for about 1 hour. Allow to cool in the pan. Dust with powdered sugar if desired.