Wash, cut and stone the plums. Separate two eggs. Cut marzipan into cubes. Cream fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in whole eggs, egg yolk and marzipan.
Mix flour and baking powder and stir in portions. Grease a fat pan (approx. 38 x 34 cm) and spread the dough on top. Spread the plums on top, sprinkle with 50 g sugar and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Beat the remaining egg white and lemon juice until stiff. At the same time, allow the remaining sugar to trickle in. Pour into a piping bag with a star-shaped spout and 20 minutes before the end of the baking time, spray approx. 20 tuffs onto the cake and bake with it. Let it cool down. Roast the flaked almonds in a pan without fat until golden brown and sprinkle over the cake together with the sugar. Cut into pieces and serve decorated with mint to taste.
At the same time, allow the remaining sugar to trickle in. Pour into a piping bag with a star-shaped spout and 20 minutes before the end of the baking time, spray approx. 20 tuffs onto the cake and bake with it. Let it cool down. Roast the flaked almonds in a pan without fat until golden brown and sprinkle over the cake together with the sugar. Cut into pieces and serve decorated with mint to taste. Results in about 20 pieces