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2. Beat sugar with butter and vanilla sugar until fluffy. Add the eggs one at a time and beat vigorously. Mix the flour and baking powder and add gradually. Stir in the sour cream and n.B. Add some rum flavor.
3. Spread the dough on a greased tray (fat pan) or in 2 24/26 springform pans and insert the plums, unfolded, diagonally into the dough. To prevent too much juice from penetrating the dough, you can sprinkle the dough with whipped cream before inserting the plums.
4. Bake the cake at 180° top/bottom heat for 60-90 minutes. Make a needle test between the fruits.
After baking, sprinkle with a little sugar and let cool completely in the tin.
5. The cake tastes wonderful with a little cream.
The dough is also suitable for other types of fruit such as apple or pear
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