For the vanilla sauce, briefly bring the milk, cream, sugar and the pulp of the vanilla pod to the boil. Then let the mass cool down.

Beat the egg yolks in a bowl until frothy. Gradually stir in the milk mixture. Then tie the whole thing over the water bath at 80 degrees to a rose. Then chill the vanilla sauce until serving.

Toast the walnuts in the pan and add sugar. Be careful not to burn anything! Let the mixture cool on baking paper.

For the marzipan cream, bring the milk, sugar and marzipan to the boil in small pieces and set aside. When the mass has cooled down, add Gelierfix and stir in the almond liqueur.

Whip the cream until stiff and fold in the marzipan mixture. Chill until ready to serve.

For the mini Gugelhupf, melt chocolate in the microwave or over a water bath with butter. Stir in ground almonds, eggs, sugar, baking powder and cocoa powder as well as salt and pour the mixture into small bundt cake molds.

Bake for about 20 minutes at 160 degrees Celsius. Let the mini bundt cake cool a little before they come out of the mold.

Wash, core, quarter and set aside the plums.

Bring the red wine to the boil with sugar, the juice of an orange, some orange zest, the cinnamon stick, the bay leaf and the cloves. Thicken the stock with flour and then sieve it off.

Add quartered plums to the stock and bring to the boil.

Put the vanilla sauce on the plate, put the Gugelhupf on top and decorate with candied nuts. Put the cooked plums on a plate and put the marzipan cream next to them.