for 12 pieces

Pastry base

100 g	white flour
1 pinch	salt
50 g	sugar
80 g	butter, cut into pieces, cold
1 tbsp	water

Plum base

2 tbsp	sugar
20 g	knob of butter
8	plum, cut into slices 1 cm thick

Cake batter

3	egg
100 g	sugar
150 g	crème fraîche
80 g	butter, soft
3 cm	ginger, finely grated
150 g	white flour
100 g	ground hazelnuts
2 tsp	baking powder

To bake

50 g	crème fraîche

How it's done

Pastry base

Mix the flour, sugar and salt in a bowl, add the butter and rub by hand to form a crumbly mixture. Add the water, mix quickly to form a soft dough. Roll out the dough into a circle (approx. 5 mm thick) between two pieces of baking paper, chill for approx. 30 mins.

Plum base

Sprinkle sugar over the base of the prepared cake tin, cover with the knobs of butter and plums.

Cake batter

Beat the eggs and sugar with the whisk on a hand mixer until light and fluffy. Stir in the crème fraîche, butter and ginger. Mix the flour, nuts and baking powder, fold into the mixture. Spread the cake batter over the plums, place the pastry base on top.

To bake

Approx. 1 hr. on a baking tray in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Loosen the cake from the tin frame, turn out onto a plate, remove the tin base and baking paper, leave to cool. Serve with crème fraîche.

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