Summary

Ingredients

For the shortcrust pastry:

• 200 g spelled flour
• 80 g cane suar
• 1 packet vanilla sugar
• 1 teaspoon Baking powder
• 100 g veetable mararine
• 50 ml water

For the sprinkles:

• 80 g spelled flour
• 40 g cane suar
• 0.5 ½ pack vanilla sugar
• 1 teaspoon cinnamon powder
• 50 g veetable mararine

For covering:

• some juice stop
• 2 glasses plums, approx. 385 g each

Moreover:

• some vegetable margarine to grease the shape

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Instructions

1. Before starting, put the margarine out of the refrigerator so that it becomes a little soft at room temperature. Drain the plums in a colander. Do not shake the sieve, otherwise the plums tend to get mushy.
2. For the shortcrust pastry, stir together the flour, sugar, vanilla sugar, baking powder, margarine and water. Use the dough hook for this. Put the dough in the refrigerator for about half an hour or in the freezer if you want it to go faster.
3. For the cinnamon crumble, stir together the flour, sugar, vanilla sugar, margarine and the cinnamon powder. Use the whisk for this.
4. Grease the 28 cm springform pan and line it with the shortcrust pastry. To do this, it does not necessarily have to be rolled out beforehand; you can do this quite well by pressing the dough into the mold by hand. Press the edge evenly about 2 cm high with a fork. Then sprinkle the base with a little juice stopper until it is covered and sprinkle about half of the crumble on top. Then cover with the plums and spread the rest of the crumble on top.
5. Bake in the preheated oven at approx. 180 ° C top and bottom heat on the middle rack for approx. 55 - 60 minutes. Then let it cool down for 10 minutes before opening the springform pan and only carefully remove the cake from the bottom of the tin when it is completely cold.
6. Ideally, of course, fresh plums or e.g., plums or cherries can also be used as a topping.