Covered plum cake

Ingredients

Directions

1. 1

   Put flour, butter in pieces, 100 g sugar, salt, vanillin sugar and egg in a mixing bowl. Knead with the dough hook of the hand mixer. Then knead with your hands to a smooth dough. Cover the dough and chill for about 30 minutes. Wash and stone the plums. Mix the pudding powder with 100 ml juice until smooth.

2. 2

   Put 100 ml juice with 75 g sugar and 1 pinch of cinnamon in a pot. Bring to the boil, cover and simmer for 2-3 minutes. Remove from the heat, stir in the pudding powder and simmer for about 1 minute while stirring. Fold in the plums and heat up carefully for 1-2 minutes. Stir 25 g almonds into the compote. Let cool down a little. Grease the tart mould (28 cm Ø) and dust with flour. Roll out 2/3 of the dough on a floured work surface until round (approx. 30 cm Ø). Pour the dough into the mould, press the rim. Sprinkle the base with 25 g almonds. Add compote and smooth down.

3. 3

   Grease the tart mould (28 cm Ø) and dust with flour. Roll out 2/3 of the dough on a floured work surface until round (approx. 30 cm Ø). Pour the dough into the mould, press the rim. Sprinkle the base with 25 g almonds. Add compote and smooth down. Roll out the rest of the dough on a floured work surface, cut into strips of approx. 1 cm. Lay on the dough in a grid pattern. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for 40-45 minutes. Let cool on a cake rack. Stir mascarpone, quark, milk, 1 teaspoon cinnamon and 50 g sugar until smooth. Serve with the cake

4. 4

   Roll out the rest of the dough on a floured work surface, cut into strips of approx. 1 cm. Lay on the dough in a grid pattern. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for 40-45 minutes. Let cool on a cake rack. Stir mascarpone, quark, milk, 1 teaspoon cinnamon and 50 g sugar until smooth. Serve with the cake

5. 5

   waiting time approx. 2 1/2 hours