Heat the milk. Caramelise 50 g sugar in a pot until light brown. Stir in milk. Bring to the boil, allow to cool slightly. Mix 2 eggs and vanillin sugar and add. Whisk the mixture in a hot water bath or at low heat until it is thick (do not boil!)
Cream fat and 100 g sugar. Stir in 2 eggs and lemon flavouring. Stir flour, baking powder and cinnamon into the caramel mixture
Squeeze about 7 pomegranates. Pour 900 ml pomegranate juice and 300 ml orange juice through a sieve into a wide pot. Stir in 1 packet of bourbon vanilla sugar and 400 g sugar. Bring everything to the boil and boil down over high heat for about 20 minutes until syrupy. If necessary, skim off any excess water and pour into a clean bottle immediately. Let it cool down.
Beat egg white and 175 g sugar until stiff. Spread on the base and continue baking at the same temperature for approx. 25 minutes. Leave to cool
Clean plums, quarter them. Weigh 500 g of pulp. Boil up with jam sugar. Boil for 3 minutes while stirring. Cool down a little. Pour onto the middle of the cake