Summary

Ingredients

• 400 g flour
• 175 g butter, room temperature
• 150 grams sugar
• 2 large egg (s)
• 3 teaspoons baking powder
• 2 packs vanilla sugar
• 0.5 ½ lemon (s), remove the grated zest
• 1 pinch (s) salt
• 5 drops butter-vanilla flavor
• 2 drops bitter almond flavor
• 6 drops rum flavor or real rum
• 1 ½ kg plum (s) (plums)

For the sprinkles:

• 250 g flour
• 125 g suar
• 150 g butter, room temperature
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 1 teaspoon cinnamon
• 6 drops butter-vanilla flavor
• 2 g e yolks for brushin
• Sugar for sprinkling

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Instructions

1. For the dough, put the first eleven ingredients in a bowl and mix together one after the other. Knead together until a dough is formed. Put the dough in the fridge for about 20 minutes.
2. In the meantime, wash, halve and core the plums. Cut the halves of the plums again up to half long.
3. Put the ingredients for the crumble in a bowl and mix together. Then work the dough with your hands until it becomes crumbly and crumbles are formed.
4. Preheat the oven to approx. 180 ° C top / bottom heat. When using forced air to 170 ° C, only warm up the oven 10 minutes before baking starts.
5. Take the shortcrust pastry base out of the refrigerator and roll it out 1 - 2 cm thick on baking paper. Place the rolled out dough on the baking paper in the drip pan or on a normal baking sheet. Brush the finished dough with 2 egg yolks and prick in with a fork. Now arrange the prepared plums in rows on the dough base - with the inside up. Spread the crumble evenly over the cake.
6. Bake the cake in the hot oven on the 2nd rack from the bottom for about 75 to 85 minutes.
7. After baking, lightly sprinkle the hot cake evenly with sugar.