Plum crumble sheet cake

Name: Plum crumble sheet cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 2 kg Plums; 600 g Flour; 425 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 1 knife tip Baking Powder; 50 g ground almonds (without skin); 1/4 TEASPOON Cinnamon; 1 Egg Yolk; 300 g Butter or margarine; 450 g Fresh cream; 6 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Flour and fat

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

2 kg Plums
600 g Flour
425 g Sugar
2 packages Vanillin sugar
1 pinch Salt
1 knife tip Baking Powder
50 g ground almonds (without skin)
1/4 TEASPOON Cinnamon
1 Egg Yolk
300 g Butter or margarine
450 g Fresh cream
6 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Flour and fat

Directions

1
Wash plums thoroughly, drain in a sieve, cut in half and stone. For the crumbles, mix flour, 300 g sugar, 1 sachet vanillin sugar, salt, baking powder, almonds and cinnamon in a large mixing bowl. Add egg yolk and fat in flakes, knead with the dough hooks of the hand mixer. Then work into crumbles with floured hands. Grease a fat pan of the oven (32x38 cm) and sprinkle with flour. Put approx. 3/4 of the crumbles into the fat pan and press them evenly with your hands to a base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes.
2
Meanwhile, for the icing, place the crème fraîche, eggs, 1 packet of vanillin sugar, 125 g sugar and custard powder in a mixing bowl and mix well with the whisks of the hand mixer. Take the base out of the oven, cover evenly with the plums and pour the icing over it. Sprinkle with the rest of the crumbles. Bake at the same temperature for another 45 minutes. Then remove from the oven and allow to cool on a rack. Cut into pieces