Grease a springform pan (26 cm Ø; approx. 7 cm high) and dust with flour. Knead 150 g flour, 50 g sugar, 1 vanillin sugar, 1 pinch of salt, 1 egg and butter in pieces first with a hand mixer, then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.
Wash, de-stem, halve and stone the plums. Roll out the short pastry on a little flour round (26 cm Ø). Place on the bottom of the mould. Sprinkle with breadcrumbs
Beat 6 eggs, 175 g sugar, 1 vanillin sugar and 1 pinch of salt for 4-5 minutes until fluffy. Stir in quark, 150 g cream and pudding powder. Spread 1/3 cheese mixture into the mould. Spread 2/3 plums on top. Spread the rest of the cheese mixture on top, then the rest of the plums. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour
Roughly chop the nuts. Caramelise 100 g sugar in a large pan until golden. Add 50 g cream and simmer while stirring until the caramel has dissolved. Immediately stir in nuts and spread on the hot cake. Continue baking for about 5 minutes. Cool down in the tin