Plum cake from the tin

Ingredients

Directions

1. 1

   For the almond paste, put 100 g butter, 1 packet of vanillin sugar, cream and brown sugar in a saucepan, bring to the boil and simmer at low heat for about 5 minutes. Carefully mix in the flaked almonds, let simmer for another 2-3 minutes. Remove from the heat and allow to cool for about 15 minutes. Stir carefully several times. Wash plums, drain well in a sieve, cut in half and remove stones

2. 2

   For the batter, mix 250 g butter, salt, 1 packet of vanilla sugar and sugar with the whisks of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder and stir in 2-3 portions

3. 3

   Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Spread plums on top. Spread almond icing over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove from the oven, place on a rack and let cool off. Serve with a dash of crème fraîche