Summary

Ingredients

For the dough:

• 400 g suar
• 400 g butter, melted and cooled
• 1 pinch (s) salt
• 1 teaspoon Baking powder
• 2 medium egg (s)
• 750 g flour

For covering:

• 600 g plum jam
• 450 g crème fraîche
• 2 egg (s)
• 2 packs vanilla sugar

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Instructions

1. Melt the butter and let it cool. Mix the sugar, flour, salt and baking powder in a large bowl. Add the 2 eggs and the fat and work everything into crumbles.
2. Line a baking sheet (39 x 32 cm) with parchment paper or grease it. Preheat the oven.
3. Put the plum jam in a freezer bag and tie / tie at the top.
4. Mix the crème fraîche, the 2 eggs and the vanilla sugar to a smooth cream.
5. Press 2/3 of the dough (approx. 1000 g dough) on the baking sheet to a smooth base, spread the crème fraîche on the dough. Cut off one corner of the bag filled with plum jam and distribute the jam evenly on the cream in large blobs. Scatter the remaining crumble (approx. 650 g batter) over the top.
6. Bake until golden brown in approx. 30 minutes at 175 ° fan oven or 200 ° top and bottom heat. Let cool on a wire rack. Cut into triangles and dust with powdered sugar.
7. About the ingredients:
8. I use reduced-fat margarine and crème fraîche légère. If I don`t have plum jam, I often do it with currant or apricot jelly / jam. If you don`t like it so sweet, the mush / jelly or jam can also be reduced (to approx. 450 g) and applied thinner.
9. Variation:
10. In the remaining crumbles, work 2 thick knives of cinnamon, or more if you like, well into the dough and then distribute.
11. The corners are good for freezing.