Plum and Egg Liqueur Cake with Crumble

For the plum-egg liqueur cake with crumbles, first prepare the crumbles. To do this, cut the butter into small pieces. Mix with flour and sugar and rub into coarse crumbs. Put the crumble on a plate and put it in a cold place. Butter a baking pan (approx. 30 cm x 20 cm x 6 cm) and dust with flour. Preheat the oven to 180°C. Wash the plums, cut them in half and remove the seeds. Sift flour with baking powder into a bowl. Put butter with sugar, vanilla sugar and grated lemon peel in a second bowl and mix until creamy.

Add eggs a little at a time and beat until very fluffy. Stir in eggnog and fold in flour by tablespoonfuls. Spread the batter into the prepared pan and top with the plums (cut side up). Cover the plum eggnog cake with crumble and bake for about 50 minutes.

Preparation Tip:

If children are eating the plum eggnog cake, the eggnog can be replaced by vanilla custard: To do this, mix 250 ml milk with 15 g vanilla custard powder. Simmer for 1 minute and cover to cool.

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