About 20 pieces

For the topping:
770 g of drained plums (from glass)

For the sponge:
150g soft butter or margarine
* 125g sugar
* 1 package Dr. Oetker vanilla sugar
* ½ tube rum flavoring
* 8 egg yolks (size M)
* 400 g acc.
* 100 g almonds, chopped almonds
* 1 level tsp Dr. Oetker Backin
* 8 egg white (Size M)
* 1 pinch salt
* 25 g sugar

For the cast:
1 package unsweetened glaze, clear
* 250 ml (¼ l) plum juice (from plum)
* 1 tsp sugar

To decorate:
100 g hazelnut chocolate
* 1 teaspoon vegetable oil

Method:
catch for the topping of the plum juice. The plum pit them carefully and drain again. From the juice 250 ml (¼ l) for the cast measure and set aside.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

stir the batter for butter or margarine in a mixing bowl with electric mixer with whisk smooth. Gradually stir in sugar, vanilla sugar and rum flavoring. As long as the stirring until a bound mass has formed.

egg yolks gradually stir (almost every egg yolks ½ minute). Almonds and baking powder and stir briefly over medium heat. Egg whites with salt and sugar until stiff and gently fold into the almond paste.

a back frame on a baking sheet set (30 × 40 cm, lined with baking paper). Place the dough on the baking sheet and flatten it. The plums in small groups spread out. The baking tray in the preheated oven slide. The cake about 35 minutes .

place the baking sheet to a wire rack. Let the cake cool.

for the cast of glaze powder, plum juice and sugar beiseitegestelltem a cast prepare according to package instructions. The cast spread over the plums. Cast can be determined.

break in pieces to decorate chocolate, melted with cooking oil in a small saucepan over low heat in a hot water bath while stirring. Chocolate in the form of dots or stripes on the cake surface. Chocolate can be determined.

The back frame and remove. The cake into pieces.

Almond plum cake