Summary

Ingredients

For the shortcrust pastry:

• 50 g butter
• 1 tablespoon sugar
• 100 grams flour
• 2 tablespoon water

For the sponge cake base:

• 2 egg (s), separated
• 75 grams sugar
• 75 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt

For the cast:

• 2 cups sour cream
• 5 egg (s)
• 100 g suar
• 1 tablespoon amaretto
• 100 grams flour
• 50 g butter, melt
• 2 cups cream, 00 g each

For the sprinkles:

• 125 g flour
• 25 g almond (s), round
• 75 g butter
• 75 grams sugar
• 1 teaspoon cinnamon

For covering:

• 1 kg plums, pitted
• Jam, for spreading

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Grease a 28 cm springform pan.
2. Knead the ingredients for the shortcrust pastry. Roll out the dough and line the bottom of the springform pan with it. Pre-bake for about 12 minutes. Let cool down a little and take out of the mold.
3. For the biscuit, beat the egg yolks and sugar until creamy white. Mix the flour and baking powder and sift over it. Beat the egg white with salt until stiff, add to the flour and fold everything in well.
4. Line the bottom of the springform pan with parchment paper. Do not grease the edges, otherwise the dough will not rise. Pour in the dough and bake at 200 ° C for 15 to 20 minutes until golden.
5. Let cool and carefully remove from the mold.
6. For the topping, beat the sour cream with the eggs and sugar. Then gradually stir in the flour, butter, amaretto and cream.
7. Knead all the ingredients for the crumble.
8. Place the shortcrust pastry base in the springform pan and spread a thin layer of jam. Then place the sponge cake on top. Place the plums in a wreath on the base. Pour the cream over the top.
9. Bake at 190 degrees for about 15 minutes. Then put the crumble on the cake and bake for another 30-40 minutes.