Summary

Ingredients

• 400 g flour
• 160 g suar
• 200 g butter
• 2 egg (s)
• 1 cup cream
• 1 packet vanilla sugar
• 0.5 ½ pack vanilla pudding powder
• 800 g plums
• 2 tablespoon cinnamon - sugar
• Powdered sugar, for dusting
• Fat for the shape
• Flour for the mold

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Instructions

1. Use 250 g flour, 80 g sugar, 120 g butter and 1 egg for the shortcrust pastry. Sift the flour into a bowl and mix with the sugar, butter and the egg to make a shortcrust pastry (dough hook). Cover with foil and let rest for approx. 20 minutes.
2. In the meantime, make the crumble from 150 g flour, 50 g sugar and 80 g soft butter. Put the flour, sugar and butter in a bowl and use the dough hook to make crumbles. Put aside.
3. For the topping, mix 1 cup of cream, 1 packet of vanilla sugar, 30 g of sugar, 1 egg and half a packet of vanilla pudding powder with a whisk.
4. Core and halve 800 g plums.
5. Roll out the shortcrust pastry and place in a greased, floured springform pan (diameter 26 cm). Place the plums tightly, sprinkle with 2 tablespoons of cinnamon sugar, pour the icing over the plums and cover with the sprinkles.
6. Bake the cake on the middle rack at 175 ° C top / bottom heat (preheat the oven) for about 45 minutes. Let cool in the mold for about 15 minutes. Then remove from the mold and dust with powdered sugar.