Plum short-bread cake

Ingredients

Directions

1. 1

   Mix the flour, 150 g sugar, 1 packet of vanillin sugar. Add cold butter in pieces. Knead everything quickly to a smooth dough. Wrap in foil and chill for about 2 hours. Line a baking tin (24 x 24 cm) with baking paper. Roll out the dough on a little flour to a square (24 x 24 cm) and press it into the tin.

2. 2

   Prick several times with a fork. Beat the egg white and spread a thin layer of the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Mix 4 egg yolks, 1 packet of vanilla sugar and 100 g sugar, crème fraîche, cornstarch, orange peel and orange juice. Take the base out of the oven and add the crème. Bake for another 15-20 minutes until the cream is firm. Remove the cake and let it cool down a little. Loosen the edge with a knife. Let the cake cool down in the tin. Take the cake out of the tin and remove the baking paper. Halve the cake in the middle and cut each half into 6 strips (4x12 cm). Warm the jelly, stir until smooth.

3. 3

   Remove the cake and let it cool down a little. Loosen the edge with a knife. Let the cake cool down in the tin. Take the cake out of the tin and remove the baking paper. Halve the cake in the middle and cut each half into 6 strips (4x12 cm). Warm the jelly, stir until smooth. Wash, halve and stone the plums. Mix plums and jelly and cover the cake pieces with it