Plum cake with quark and nut crumble

Ingredients for 1 servings:

• 300 g flour
• 100 g sugar
• 1 tsp, leveled baking powder
• 1 egg(s)
• 200 g butter
• 1 packet of vanilla sugar
• 50 g nuts, ground
• 1 kg plum(s)
• 250 g quark
• 50 ml milk
• 50 g flour
• 3 eggs
• 175 g sugar
• 1 packet of vanilla sugar
• Butter for the baking tray
• 80 g powdered sugar
• 165 g flour
• 65 g nuts, chopped
• 80 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

For the shortcrust pastry, knead all ingredients with a dough hook until dough forms, then chill in a covered bowl for about 30 minutes. Grease a baking tray with butter and preheat the oven to 180°C (top/bottom heat). Remove the shortcrust pastry from the refrigerator, roll it out, and place it on the baking tray, creating a small raised edge. Use a baking frame if necessary. Spread the ground nuts for the topping over the base. Wash, pit, and halve the plums. Spread them evenly over the shortcrust pastry. Mix the quark with the milk, flour, eggs, sugar, and vanilla sugar and pour over the plums, smoothing evenly. For the crumble topping, mix all ingredients and sprinkle evenly over the quark mixture. Bake the cake in the preheated oven for about 50-60 minutes. Allow to cool completely before slicing.