Plum Milkmaid Cake

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ bottle of bitter almond flavor
• 5 eggs
• 125 g butter, cold
• 100 g marzipan paste
• 600 g plum(s)
• 250 g condensed milk, sweetened (Milkmaid)
• 100 g sour cream
• 1 pack of pudding powder, vanilla
• 20 g almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

In a bowl, mix the flour with sugar, vanilla sugar, salt, almond flavoring, 1 egg, and small pieces of butter. Grate in the marzipan and knead until smooth. Wrap in foil and chill for about 30 minutes. Wash, halve, and pit the plums. Mix the condensed milk with the sour cream, 4 eggs, and custard powder. Halve the dough. Roll out half of it on the base of a greased 26 cm springform pan. Place the springform pan rim around it and grease it as well. Form the remaining dough into a long log, place it on the edge of the pan, and press down a 4-5 cm high edge. Prick the base several times. Sprinkle with breadcrumbs. Cover with the plums and pour the glaze over them. Bake the cake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) (150 degrees Celsius fan-assisted oven) for about 50-60 minutes. Let the plum cake cool in the pan on a wire rack. Roast the almonds in a pan without fat until golden brown, remove from the pan, and let cool. Remove the cake from the pan. Sprinkle with the almond flakes.