Summary

Ingredients

• g 1,500 plums
• 180 g butter
• 150 grams sugar
• 1 bag vanilla sugar
• 1 packet lemon peel (Citroback)
• 5 egg (s), separated (size L)
• 1 tablespoon milk
• 2 tablespoon rum
• 270 g flour
• 60 g hazelnuts, round
• 2 teaspoons, leveled baking powder
• 1 pinch (s) salt
• 220 g flour
• 150 grams sugar
• 1 bag vanilla sugar
• 1 teaspoon, heaped cinnamon powder
• 150 g butter
• Grease for the tin
• Breadcrumbs for the tray

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Instructions

1. Wash, dry, halve and core the plums. Mix in the softened butter until foamy, then stir in the sugar, vanilla sugar and then the egg yolks one at a time. Add the milk, rum and the lemon zest. Beat the egg whites with a pinch of salt until stiff. Mix in flour, hazelnuts and baking powder and stir in. Finally fold in the stiffly beaten egg white.
2. Grease the baking sheet (drip pan) well and sprinkle with breadcrumbs. Pour in the dough spoon by spoon and smooth it out. Spread the plum halves diagonally on top with the cut facing up.
3. Use the dough hook of the hand mixer to prepare streusel from the remaining ingredients and distribute evenly on the cake. Bake at 170 ° C (top / bottom heat) for about 30 minutes.