Try this delicious cake recipe:
Halve the plums and the ringroot, remove the seeds.
Knead butter (I) with flour, sugar (I) and salt into a smooth dough. Grate the dough between your hands to make crumbles. Press 2/3 of the crumbles into a lightly greased tart pan (28 cm diameter) as a base up to the edge and pre-bake in a heated oven at 180 °C for 15 minutes.
Knead the remaining crumbles with the butter (Ii) and the hazelnuts, crumble again between your hands, put aside to cool.
Mix the custard powder with a little milk and the remaining sugar until smooth. Add the rest of the milk, stirring until it comes to a boil, remove from the heat and cool again.
Remove the pre-baked base from the oven and cool a tiny bit. Fill the pudding onto the base and smooth it out. Place the plums and the ringroot on top from the edge to the center. Sprinkle with the crumbles.
Bake the cake in the oven at the same heat for 45 minutes on the 2nd rack from the bottom. Remove from the oven, cool, dust with powdered sugar and serve with whipped cream.
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