Summary

Ingredients

For the shortcrust pastry:

• 400 g flour
• 200 g butter, cold
• 100 g suar
• 2 egg (s)
• 1 pinch (s) salt

For covering:

• 1 ½ kg plums
• 50 g almonds, round

For the sprinkles:

• 200 g flour
• 125 g butter
• 125 g suar
• 1 pinch (s) cinnamon

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Instructions

1. Shortcrust:
2. Put the flour, cold butter, sugar, eggs and salt in a bowl and carefully knead together.
3. Grease a baking sheet or line it with parchment paper. Then lay out the dough on the baking sheet and sprinkle evenly with the almonds.
4. Stone and halve the plums, then spread on the dough.
5. Bake the cake in the preheated oven at 180 ° C top / bottom heat on the middle rack for 20 minutes.
6. Streusel:
7. Knead the flour, butter, sugar and cinnamon to a crumbly mass and distribute it on the cake after baking for 20 minutes. Then bake the cake for another 25 minutes.