Serves: 1
Time: approx. 2 hours 15 minutes
- 50 g butter
- 1 tbsp sugar
- 100 g flour
- 2 tbsp water
- Fat for the pan
- 2 eggs (separated)
- 75 g sugar
- 75 g flour
- 1 tsp baking powder
- 1 pinch of salt
- 2 cups sour cream
- 5 eggs
- 100 g sugar
- 1 tbsp Amaretto
- 100 g flour
- 50 g butter (melted)
- 2 cups heavy cream (200 g each)
- 125 g flour
- 25 g ground almonds
- 75 g butter
- 75 g sugar
- 1 tsp cinnamon
- 1 kg plums (pitted)
- Jam (for spreading)
- Fat for the pan
Preparation:
- Preheat the oven Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Grease a 28 cm (11-inch) springform pan.
- Knead together the ingredients for the shortcrust pastry. Roll out the dough and line the base of the springform pan with it. Bake for about 12 minutes. Then let it cool slightly and remove it from the pan.
- For the sponge cake, beat the egg yolks and sugar until light and fluffy. Mix the flour and baking powder and sift them over the egg yolk mixture. Beat the egg whites with a pinch of salt until stiff peaks form, then fold them into the flour mixture. Line the base of the springform pan with parchment paper. Do not grease the sides of the pan, otherwise the cake won’t rise properly. Pour in the batter.
- Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Let it cool and carefully remove it from the pan.
- For the topping, beat the sour cream with the eggs and sugar until light and fluffy. Gradually stir in the flour, butter, Amaretto, and cream.
- Knead together all the ingredients for the crumble topping.
- Place the shortcrust pastry base in the springform pan and spread it thinly with jam. Then place the sponge cake base on top. Arrange the plums in a ring on top. Pour the cream mixture over the plums.
- Bake in a preheated oven at 190°C (375°F) for about 15 minutes. Then sprinkle the streusel topping over the cake and bake for another 30-40 minutes until golden brown.
My secret tip: Add a pinch of cinnamon to the cake for extra flavor!
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