Summary

Ingredients

• 1 ½ kg plum (s)
• 90 g butter, soft
• 500 g suar
• 1 tablespoon vanilla sugar
• 1 pinch (s) salt
• 2 egg (s)
• 5 egg whites
• 150 g hazelnuts, round
• 175 g flour
• 0.5 ½ pack baking powder
• 1 tablespoon rum
• 7 tablespoon milk
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon hazelnuts (hazelnut flakes)
• Grease for the tin
• Flour for the baking sheet

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Instructions

1. Grease a drip pan and dust it with a little flour. Wash the plums, drain them and cut them lengthways. Unfold and remove the stones.
2. Mix butter, 100 g sugar, vanilla sugar and a pinch of salt for approx. 5 minutes until creamy. Mix in 2 eggs one at a time. Mix the ground hazelnuts, flour and baking powder. Stir in alternately with rum and milk. Spread the dough on the drip pan and place the plums close together like a roof tile. Sprinkle with 3-4 tablespoons of sugar.
3. Bake the cake in the preheated oven at 175 ° C for about 25 minutes.
4. Beat the egg white and a pinch of salt until stiff, finally pour in 350 g of sugar. Keep beating until the sugar has dissolved. Then add lemon juice and cinnamon and beat under. Fill into a piping bag with a large star nozzle. Remove the cake and sprinkle about 18 egg white tuffs onto the cake in a spiral. Sprinkle with the nut flakes. Put it back in the hot oven and bake for about 15 minutes at the same temperature. Let cool down.