Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 1 teaspoon, leveled baking powder
• 200 g butter
• 1 egg (s)
• 175 grams sugar
• 1 packet vanilla sugar
• 75 g hazelnuts, round, for sprinklin the shortcrust pastry

For covering:

• 1 kg plum (s), pitted

For the filling:

• 250 g quark
• 50 ml milk
• 3 egg (s)
• 50 g flour
• 150 grams sugar
• 2 packs vanilla sugar

For the sprinkles:

• 250 g flour
• 125 g powdered suar
• 1 vanilla pod (s)
• 100 g hazelnuts, chopped or round
• 125 g butter

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Instructions

1. For the shortcrust pastry, knead the flour, baking powder, butter, egg, sugar and vanilla sugar into a smooth dough. Wrap in cling film and let rest in the refrigerator for at least an hour.
2. In the meantime, wash and stone the plums. Either quarter or halve, or use a plum pitter, so that they are pitted and given three cuts at the same time, but remain in one piece.
3. For the filling, mix together the quark, milk, eggs, flour, sugar and vanilla sugar.
4. Grease a spring sheet 32 cm in diameter. Place the cooled shortcrust pastry on top and pull up one edge or lay it out separately. Sprinkle the ground nuts on top.
5. Place the plums in a circle close to the bottom or place them high and pour the quark filling over them.
6. For the crumble, sieve the powdered sugar, mix with the flour, the pulp of the vanilla pod and the hazelnuts. Add butter, knead into crumble and sprinkle on the quark mixture.
7. Bake in a preheated oven at 160 degrees hot air or 180 degrees top and bottom heat for about 55-60 minutes.