Grease the star-shaped pancake tin (approx. 2.5 l capacity) or other pancake tin (approx. 2.5 l capacity). Dust with flour. Cream fat, sugar, vanillin sugar and 1 pinch of salt. Stir in eggs one by one, then liqueur. Mix flour, baking powder and almonds, stir in portions briefly. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour (in the pan for about 1 1/4 hours). Cooling down
Break the chocolate into pieces for the icing. Melt with cream and plate-fat while stirring at low heat. Cool for 10 minutes, then chill for about 30 minutes until it thickens. Stir more often during this process. Spread over the cake. Chill for about 3 hours.
Drain the plums and collect the juice. Mix 6 tablespoons of juice and starch. Boil up the rest of the juice, aniseed, cinnamon and peel. Stir in starch, bring to the boil briefly. Fold in plums. Dust the cake with cocoa. Add plums warm or cold