Cream the fat, 100 g sugar and 1 sachet of vanillin sugar. Separate 2 eggs. Stir in 1 egg and egg yolk one after the other. Mix flour and baking powder, stir in briefly with the milk. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Beat the egg white until stiff, pour in 100 g sugar. Spread the meringue mixture slightly wavy on the sponge mixture.
Leave a 2 cm wide rim all around. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the base from the pan at the edge and let it cool down in the pan. Boil up plums, except for 4 halves, with juice, port wine, brown sugar and spices. Let simmer for about 10 minutes. Mix starch with 5-6 tablespoons of water until smooth. Remove from heat, stir in starch. Let simmer for about 1 minute while stirring. Let it cool down lukewarm, stirring from time to time. Remove the base from the pan. Spread the plum compote on the bottom and smooth it down. Chill for about 1 hour. Mix cream firmer and 1 packet of vanilla sugar.
Let simmer for about 1 minute while stirring. Let it cool down lukewarm, stirring from time to time. Remove the base from the pan. Spread the plum compote on the bottom and smooth it down. Chill for about 1 hour. Mix cream firmer and 1 packet of vanilla sugar. Whip the cream until stiff and let the sugar mixture trickle in. Put approx. 1/4 of the cream in a piping bag with a large star-shaped spout. Spread the rest of the cream loosely on the cake. Spray tuffs on the edge of the cake. Chill for about 1 hour. Halve the plums that have been set aside. Spread the waffles and plums over the cake
Whip the cream until stiff and let the sugar mixture trickle in. Put approx. 1/4 of the cream in a piping bag with a large star-shaped spout. Spread the rest of the cream loosely on the cake. Spray tuffs on the edge of the cake. Chill for about 1 hour. Halve the plums that have been set aside. Spread the waffles and plums over the cake