for 12 pieces

Shortcrust pastry

300 g	butter, soft
125 g	sugar
1 tsp	vanilla sugar
2 pinch	salt
2	egg yolks
400 g	white flour
2 tsp	baking powder
1	organic lemon, use grated zest only

Filling

3 tbsp	plum jam
500 g	low-fat quark
150 g	cream quark
150 g	sugar
80 g	poppy seeds
2	eggs
2	egg whites
1	organic lemon, grated zest and the juice
50 g	Maizena cornflour
1 pinch	salt

Topping

350 g	plums, quartered
1 tbsp	sugar

To bake

a little

icing sugar

How it's done

Shortcrust pastry

Place the butter in a bowl and stir in the sugar, vanilla sugar and salt. Mix in the egg yolks and continue to stir until the mixture becomes lighter in colour. Combine the flour, baking powder and lemon zest, add to the mixture, cover and refrigerate for approx. 1 hr. Chill one quarter of the pastry for the crumble topping. Roll out half of the remaining pastry on to the prepared cake tin base, close the tin frame. Shape the remainder of the pastry into a roll (approx. 60 cm long), place around the edge of the tin, press gently and pull upwards approx. 4 cm. Prick the base firmly with a fork, refrigerate for approx. 15 mins.

Filling

Spread the jam over the pastry base. Mix the quark with all the other ingredients up to and including the salt, spread over the pastry base.

Topping

Mix the plums with the sugar, spread on top of the quark mixture. Using your hands, crumble the chilled pastry and scatter over the plums.

To bake

Approx. 1¼ hrs. in the lower half of an oven preheated to 180°C. Remove, allow to cool a little, remove the tin frame, slide the cake onto a cooling rack, leave to cool and dust with icing sugar.

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