Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 75 grams sugar
• 75 g butter
• 1 medium egg (s)

For covering:

• 500 g plums
• 100 g biscuit (s), (Amarettinis)
• 350 ml milk
• 50 grams sugar
• 75 g semolina, soft wheat
• 3 egg (s)
• 1 packet vanilla sugar

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Instructions

1. Knead the ingredients for the shortcrust pastry into a smooth dough and cool it while preparing the topping.
2. For covering:
3. Bring the milk and sugar to the boil, remove the pan from the stove and stir in the semolina, leave to swell for about 10 minutes.
4. Wash, core and halve the plums. Finely crumble the amarettinis.
5. Now lay out the shortcrust dough in a shape of 26, pulling up an edge of approx. 2 cm. Sprinkle the crumbled amarettini on top.
6. Separate the eggs and stir the yolks into the semolina that has already cooled down a little. Carefully fold in the stiffly beaten egg white. Now distribute the mixture on the dough, distribute the plums on it, sprinkle the vanilla sugar packet over the cake.
7. Now bake the cake in a hot oven at 150 ° C for 45 minutes. (Baking time may vary!)
8. If you like, the cake can be decorated again with amarettinis and granulated sugar before serving!
9. Important!!!! The cake should cool completely in the pan!