Put flour, 125 g sugar, 1 pinch of salt, 1 egg and 200 g butter in a bowl and knead with your hands to a smooth dough. Roll out the dough on a well-greased fat pan (36 x 41 cm; 3.5 cm deep) first, then press the edges and bottom evenly with your hands.
Put the fat pan in a cool place for about 1 1/2 hours.
In the meantime wash, halve and stone the plums. Cut plum halves into thin slices. For the quark mixture 100 g butter, vanillin sugar, lemon
Stir in the ricotta, quark and lemon juice. Stir in 8 eggs one by one, finally add pudding and sauce powder, mix quark mixture until smooth.
Spread the mixture evenly on the shortcrust pastry base and smooth it down. Spread plums fan-shaped on the quark cream and sprinkle with 2 tbsp. sugar. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for approx. 50 minutes on the lower rack. Remove the cake from the oven and let it cool down on a cake rack. Whipped cream tastes good with it.