John Myers
Contents
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Ingredients
- For the dough:
- 250 g Butter
- 250 g White sugar
- 2 packet Vanilla sugar
- 5 Free range eggs
- 1 pinch Salt
- 150 g Ground hazelnuts
- 250 g Flour
- 1 packet Baking powder
- 1 tsp Ground cinnamon
- For the pudding:
- 500 ml Milk
- 1 packet Vanilla pudding
- 2 tbsp White sugar
- 2 Free range eggs
- For covering:
- 1,5 kg Plums
- 1,5 tbsp White sugar
- 0,5 tsp Ground cinnamon
- For the sprinkles:
- 300 g Flour
- 140 g White sugar
- 200 g Cold butter
- 60 g Ground almonds
Instructions
- Wash the plums, cut them in half and remove the stone. Separate the two eggs for the pudding and set the egg white aside. Mix the pudding powder with 4-5 tablespoons of milk and stir in the egg yolks. Boil the pudding. Pour the finished pudding into a bowl, cover with foil and let cool.
- In a mixing bowl, beat the butter, sugar and vanilla sugar until frothy. Mix in the eggs one by one. Mix the flour with the baking powder, sieve over the butter mixture and stir in. Add the nuts, a pinch of salt and the cinnamon and stir in.
- Place the dough on a baking sheet lined with baking paper and spread evenly. Beat the egg white with a pinch of salt until stiff and fold into the cooled pudding. Spread the pudding on the dough. Place the halved plums on top of the pudding. Mix the 1.5 tablespoons of sugar with half a spoonful of cinnamon and sprinkle over the plums.
- For the crumble, put the flour, sugar and the almonds in a bowl, add the cold butter in small pieces and work everything into fine crumble. Now distribute the crumble over the plums.
- Place the cake in the oven preheated to 180 degrees (top - bottom heat, middle rack) and bake for approx. 45 - 50 minutes.
Nutrition
Serving: 100gCalories: 256kcalCarbohydrates: 29.5gProtein: 3.3gFat: 13.9g
