Summary

Ingredients

For the dough: (batter)

• 250 g mararine or butter
• 250 grams sugar
• 2 packs vanilla sugar
• 5 egg (s)
• 140 g almond (s) or hazelnuts, round
• 250 g flour
• 2 ½ teaspoons baking powder
• 1 pinch (s) salt
• 1 teaspoon cinnamon

For the cream: (pudding cream)

• 500 ml milk
• 1 packet custard powder (vanilla)
• 2 tablespoon sugar
• 2 egg (s), separated

For the sprinkles:

• 300 grams flour
• 140 g suar
• 200 g mararine or butter, cold
• 60 g almond (s) or hazelnuts, round

For covering:

• 1 kg plums, pitted, quartered
• 1 ½ tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• Grease for the tin
• Flour for the baking sheet

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Instructions

1. Wash, halve and stone the plums.
2. For the batter, stir the softened butter / margarine until creamy. Mix the sugar with the vanilla sugar and stir in. Stir until a bound mass has formed. Mix in the eggs one by one. Mix the almonds / hazelnuts, cinnamon, salt, flour and baking powder and stir into the sugar-egg mixture. Spread the dough on a greased, mottled baking sheet.
3. For the pudding cream, stir the pudding powder with 2 tablespoons of sugar, 4 tablespoons of the milk and 2 egg yolks until smooth, bring the rest of the milk to the boil. Stir in the mixed pudding and egg mixture, bring to the boil briefly, transfer to a bowl and allow to cool. Beat the 2 egg whites until stiff and fold into the cooled pudding mixture. Spread the pudding cream evenly on the dough.
4. Place the plums on the pudding cream and sprinkle with a mixture of sugar and cinnamon (if the plums are very sweet, you can do without them).
5. For the crumble, put the flour, sugar and almonds in a mixing bowl. Add the cold butter / margarine cut into pieces and work into fine crumble. Distribute on it.
6. Bake in a preheated oven at 180 ° C top / bottom heat for about 45-50 minutes. Make a chopstick test.