Plum Cake with Crumble

For the crumble, rub sugar, flour, butter and cinnamon between fingers until crumbly. Knead everything into a dough and wrap in plastic wrap and refrigerate.

Preheat the oven to 180 °C. Butter the cake springform pan and dust with flour.

Wash the plums, cut them in half and remove the seeds.

For the dough, beat the butter until very fluffy. Add half of the sugar and continue to beat vigorously until dissolved. Add one egg yolk at a time and continue beating until very light in color.

Beat egg whites until very creamy. Gradually sift in the remaining sugar, one tablespoon at a time, and continue beating until you have a snow-white, fine-pored mixture.

Sift the flour. Alternately fold the snow and the flour into the dough, then pour it into the prepared mold.

Cover with plums. Crumble the crumble dough and sprinkle over the cake.

Bake the plum cake in a 180 °C oven on the second lowest rack for 40 minutes, then increase the heat to 200 °C and bake for another 15-20 minutes.

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