Summary

Ingredients

For the dough:

• 100 g marzipan paste
• 80 g suar
• 100 g butter
• 1 pinch (s) salt
• 2 teaspoons lemon peel, grated
• 3 egg (s)
• 200 g flour, sifted
• 2 teaspoons, leveled baking powder

For covering:

• g 1,200 plums
• 50 g butter
• 50 grams sugar
• 2 tablespoon honey
• 1 pinch cinnamon
• 1 ½ teaspoon cornstarch (Mondamin)
• 100 g flaked almonds
• Fat for the shape

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Instructions

1. For the batter, knead the marzipan mixture with sugar and butter by hand (or if the butter and marzipan are very soft, you can also use a mixer - it has to make a nice smooth dough). Add the eggs and stir everything until frothy. Add the remaining ingredients one after the other. Spread the batter into a well-greased 28 cm springform pan. Place the prepared, washed, pitted and halved plums in the shape of a roof tile - with the inside facing outwards).
2. For the almond mixture, boil the butter with sugar, honey and cinnamon in a pan. First stir the flaked almonds, then the cornstarch into the honey mixture. Bring to the boil again briefly and IMMEDIATELY distribute the mixture on the plums.
3. Bake the cake in the preheated oven at 200 ° C top / bottom heat on the middle rack for approx. 45 minutes.
4. Possibly cream, which has been refined with a little Pflümli water, is enough.