Plum cake with marzipan crumble

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 200 g hazelnuts, grated
• 200 g flour
• 1 packet of baking powder
• 100 ml milk
• 50 ml Amaretto
• Grease for the tray
• 1 kg plum(s), for topping
• 150 g flour
• 200 g marzipan, coarsely grated
• 80 g sugar
• 100 g butter, cold
• some cinnamon, ground
• 100 g almond flakes
• possibly powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

very juicy

First, for the crumble, put the flour, marzipan, sugar, butter (cut into small pieces), and a pinch of cinnamon in a bowl. Using the dough hook on a mixer or by hand, crumble until crumbly. Then add the flaked almonds and mix in. Chill. For the dough, cream the butter with the sugar and vanilla sugar until fluffy. Gradually beat in the eggs, one at a time. Mix the hazelnuts, flour, and baking powder together, then mix in the milk and Amaretto. Place the dough on a greased baking tray and smooth it down. Wash the plums, halve them, and remove the stones. Cover the dough tightly and then spread the crumble over the top. Bake in a preheated oven at 180 degrees Celsius for about 45 minutes. Once cooled, dust with icing sugar if desired.