Summary

Ingredients

• 250 g flour
• 1 ½ teaspoon baking powder
• 150 g butter
• 120 g powdered suar
• 1 egg (s)

For painting:

• 50 g apricot jam

For the filling:

• 20 g custard powder (vanilla flavor)
• 250 ml milk
• 130 g powdered suar
• 1 packet vanilla sugar
• 250 g quark, lean

For covering:

• 700 g plums
• 40 g walnuts, rated
• 1 tablespoon powdered sugar
• some cinnamon

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Instructions

1. Dough:
2. Prepare shortcrust pastry - mix flour and baking powder, sieve on a board, cut butter under it, add sifted powdered sugar, fold in an egg and knead quickly to form a dough.
3. Chill for half an hour.
4. Fullness:
5. Prepare the pudding according to the package instructions - but with only 20g pudding powder - and use 2 tablespoon of the 130g powdered sugar. Mix the rest of the powdered sugar and the vanilla sugar into the finished pudding. Mix this with the quark while it is still hot.
6. Roll out the shortcrust pastry on baking paper and place in the springform pan (26 cm). Prick with a fork more often.
7. Pre-bake in the preheated oven at 180 degrees for 10 minutes.
8. Brush the pre-baked dough with jam and spread the warm filling on top. Top with halved plums.
9. Mix the nuts, sugar and cinnamon, sprinkle over the plums and bake the cake for about 50 to 55 minutes.
10. Let the cake cool in the springform pan.
11. Tip:
12. Other fruits such as apples, pears or peaches can also be used.