Summary

Ingredients

• 250 g flour
• 1 teaspoon Baking powder
• 60 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 150 g butter

For covering:

• 750 g plums (plums)
• 2 egg (s)
• 100 g suar
• 100 g quark (lean)
• 125 ml cream
• 150 g almond (s), sliced
• 1 tablespoon semolina
• 1 pinch (s) cinnamon

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Instructions

1. For the dough, pile the flour, baking powder, sugar and salt on a work surface. Make a well, let the egg slide in, put the butter in flakes on the edge. Knead everything quickly from the outside in to a smooth dough. Shape the dough into a ball, wrap it in foil and let it rest in the refrigerator for about 60 minutes.
2. Rinse the plums, let them drain, halve and remove the stones. For the topping, beat the eggs, sugar, low-fat quark and cream vigorously. Stir in flaked almonds, semolina and cinnamon.
3. Preheat the oven to 180 degrees (160 degrees with circulating air), grease a springform pan (26 cm diameter). Knead the dough again, roll out into a round shape, line the mold with it, forming a 3 cm high edge. Cover the dough base with the plums, pour the glaze over them and bake in the oven for 45 - 50 minutes. Let cool in the mold.