Summary

Ingredients

• 180 g flour
• 80 g mararine, vean (e.. Alsan S or Alsan Bio)
• 80 g suar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ baking powder
• 50 ml water
• 500 g plums
• Fat for the shape

For the sprinkles:

• 150 grams flour
• 100 g mararine, vean (e.. Alsan S or Alsan Bio)
• 100 g suar
• 1 packet vanilla sugar
• 2 teaspoons cinnamon powder

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Instructions

1. Make a shortcrust pastry from flour, margarine, sugar, baking powder, vanilla sugar and water and refrigerate for 1/2 hour, then it is easier to roll out. But I`ve also processed it directly. Also works when things have to be done quickly.
2. Wash the plums, cut in half and remove the stones, then quarter. Line a greased springform pan with the shortcrust pastry. Then top with the plums.
3. For the crumble, knead the flour, sugar, margarine and cinnamon and spread on the cake. Bake at 180 ° C (top / bottom heat) for approx. 55 - 60 minutes on the lower rail. Serve with a dollop of soy cream.