Plum cinnamon cream cake

Ingredients for 1 servings:

• 100 g flour
• 40 g powdered sugar
• 1 egg yolk
• 1 tbsp milk
• ½ pkt. vanilla sugar
• ½ tsp baking powder
• some salt
• 40 g butter
• 60 g plum jam, for spreading
• 3 eggs
• 3 tbsp sugar
• 3 tbsp flour
• 1 tbsp vanilla sugar
• 3 tbsp water, hot
• 1 tbsp schnapps (plum schnapps)
• ½ tsp baking powder
• 500 g plum(s), halved and pitted
• 100 g sugar
• 1 stalk(s) cinnamon
• 2 tbsp lemon juice
• 1 gelatin (powder)
• 500 ml cream
• some cinnamon
• 4 tbsp powdered sugar
• 3 points cream stiffener
• 1 tbsp schnapps (plum schnapps)
• Cinnamon, for decoration

Instructions

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

Shortcrust pastry preparation: First, mix the dry ingredients, add the remaining ingredients, and knead everything into a smooth dough. Let it rest in the refrigerator for 30 minutes. Roll out onto a round baking sheet and bake at 180 degrees Celsius until golden brown. Sponge cake preparation: Beat the eggs with sugar and vanilla sugar until frothy, then continue beating with hot water. Mix the flour with the baking powder and add to the egg. Finally, stir in the schnapps. Bake in a greased and floured baking pan at 170 degrees Celsius for 30 minutes. Plum filling: Halve and pit the plums, then boil them with the sugar and cinnamon stick in enough water to cover the plums. Simmer over moderate heat until the liquid has reduced. While the mixture is still warm, add the gelatin and lemon juice. Remove the cinnamon stick and let it cool. Cream preparation: Whip the cream with the sugar, cinnamon, and cream stiffener until stiff. Add the schnapps and chill. Spread plum jam over the shortcrust pastry and place the sponge cake on top. Arrange the plum jam on top of the sponge cake and refrigerate until it sets. Layer the cream on top and spread it around the edges. Sprinkle with cinnamon.