Summary

Ingredients

For the dough:

• 300 grams flour
• 125 g suar
• 1 packet vanilla sugar
• 1 teaspoon Baking powder
• 1 egg (s)
• 1 pinch cinnamon
• 150 g butter or mararine
• 750 g plum (s), (plums, pitted and quartered)
• 50 g suar (double the amount suar for very sour plums!)
• 40 g cornstarch
• 3 tablespoon water, cold

For the cream:

• 2 egg (s)
• 1 packet custard powder, vanilla
• 500 g quark
• 2 tablespoon lemon juice
• 75 grams sugar

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Instructions

1. Melt the fat for the dough. Mix the dry ingredients and add the egg. Now slowly mix in the liquid fat and use the dough hook of the hand mixer to make sprinkles.
2. Pour 3/4 of the dough into the mold and press firmly.
3. For the compote, mix the pitted plums with the sugar and bring to the boil in a saucepan over low heat. If the amount of liquid is too small, simply add a few tablespoons of water.
4. Mix the starch with the water until smooth and add to the plums while stirring and bring to the boil again. Let the compote cool down well.
5. For the cheese mixture, stir the sugar with the eggs until frothy. Stir in the pudding powder, quark and lemon juice.
6. Spread the cooled compote on the dough and very carefully spread the cheese mixture over it. Sprinkle the remaining sprinkles on top.
7. Bake in a hot oven (200 ° C top and bottom heat / convection 175 ° C) for 45-50 minutes.
8. Let cool and serve with a dollop of cream!