Plum tin cake with almond crust

Name: Plum tin cake with almond crust
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk); 8 TABLESPOONS + 250 g sugar; 1/2 l Milk; 1.5 kg Plums / Plum plums; 7-10 Tbsp fat & flour; 7-10 Tbsp Grease pan; 250 g soft butter/ margarine; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 300 g Flour; 50 g Cornstarch; 1 package Baking Powder; 5 TABLESPOONS Whipped cream; 100 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
8 TABLESPOONS + 250 g sugar
1/2 l Milk
1.5 kg Plums / Plum plums
7-10 Tbsp fat & flour
7-10 Tbsp Grease pan
250 g soft butter/ margarine
1 package Vanillin sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
300 g Flour
50 g Cornstarch
1 package Baking Powder
5 TABLESPOONS Whipped cream
100 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Mix the pudding powder, 4 tablespoons of sugar and 100 ml milk. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Let the pudding cool down a little bit, stirring more often to prevent skin formation. Wash the plums, remove the stalks, cut in half and remove the stone
2
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Cream fat, 250 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in portions briefly. Spread on the fat pan
3
Spread the plums on the dough and press them lightly. Mix pudding and cream. Spread as thick blobs on the cake. Sprinkle with almonds and 4 tbsp. sugar. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes. Cool down. Sprinkle with icing sugar