Grease a fat pan (approx. 32 x 39 cm) and dust with a little flour. Wash and drain the plums and cut them lengthwise, but do not cut through. Fold open and remove the stones
Mix the fat, 100 g sugar, vanillin sugar and 1 pinch of salt for about 5 minutes until creamy. Stir in 2 eggs individually. Mix nuts, flour and baking powder. Alternately stir in rum and milk. Spread the dough on the fat pan
Place plums on top of each other like roof tiles. Sprinkle with 3-4 tablespoons of sugar. Bake the cake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes
Beat the egg whites and 1 pinch of salt until stiff, then add 350 g sugar. Continue beating until the sugar has dissolved. Add lemon juice and cinnamon and beat into the mixture. Pour into a piping bag with a large star-shaped spout
Take out the cake. Spray about 18 egg whites tuffs spirally onto the cake. Sprinkle with nut leaves. Bake at the same temperature for about 15 minutes. Let it cool down