Fine Plum Cake

Sift the flour onto a baking board and spread the butter in flakes on top. Sprinkle the sugar over the flour and add the egg in the middle. With rather cool hands, quickly knead all ingredients together into a smooth shortbread dough. Let the dough rest in the icebox for 2 h, wrapped in aluminum foil or alternatively parchment paper.

Rinse and pit the plums and score them so that they still hang together at the bottom. Preheat the oven to 220 degrees Celsius.

Roll out the dough on a floured work surface and line the sides and bottom of a 24-260 mm dia. cake springform pan with it. Prick the pastry base a few times with a fork and cover with the plums in an evenly dense rosette. Sprinkle the hail sugar on top. Bake cake on the second rack from the bottom for 20- 1/2 hour. Let cool on a cooling rack.

Good luck!

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