Grease the spring plate (approx. 32 cm Ø) and dust with flour. Wash the plums, stone them and cut a little at the tips
Cream fat, 100 g sugar, vanillin sugar, lemon peel and salt. Stir in 2 eggs individually. Mix 200 g flour, starch and baking powder and stir in with the liqueur in portions. Spread on the baking tray. Spread the plums on top like roof tiles. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes
In the meantime, grate the marzipan roughly. Mix with 75 g sugar and 2 eggs until creamy. Stir in 30 g flour briefly. Pour into a piping bag with a large star-shaped spout
Take out the cake and let it cool down briefly. Then squirt 2 circles of macaroon tuffs on top. Continue baking at the same temperature for about 20 minutes (if necessary, cover with aluminium foil after about 10 minutes). Cool down. Dust with icing sugar. Served with: Whipped cream