Plum Cake with Shortcrust Pastry and Crumble

I prefer to use the late, fully ripe plums because they have the right aroma.

Mix the room temperature butter with the sugar and salt with the help of the kitchen whisk and the dough hook until it is supple, at half speed.

Then mix in the egg and milk one after the other. Then pour the flour over it and process quickly. Now shape a ball and wrap it with cling film. Then place in the refrigerator for at least 30 minutes.

In the meantime, set the oven to convection and 150 °. Then wash the plums and remove the stones. Roll out the dough between 2 sheets, let it protrude slightly over the cake pan.

Then press the dough into the mold and pour amaretti crumbs over it. Lay the plums on top in a flake shape. Now bake the cake at 150 ° for about 45 to 50 minutes. Always do a cooking test. Then heat the jam in the micro and brush onto the plums with a silicone brush. If you like, you can also sprinkle almond crumbs on top.