About 20 pieces

To prepare:
600 ml water
* 200 g millet
* 1 cinnamon stick

For the topping:
1.2 kg ripe plums

For the millet ground:
3 eggs (size M)
* 100 brown sugar
* 1 pinch salt
* 50 g potato flour
* 1 level tsp Dr. Oetker Backin
* 1 tablespoon neutral vegetable oil

For glaze:
100g apricot jam
In addition:
Potato flour for the baking tray

Method:
to prepare water in a pot to boil. Millet and stir, add cinnamon stick and bring to a boil. Millet Cover and let swell for about 20 minutes over low heat until the liquid is absorbed. Millet to cool. Remove cinnamon stick.

Rinse the plums For the topping, dab dry, halve and pit them. The plum halves cut lengthwise again.

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

floor open for the millet, the eggs in a mixing bowl with electric mixer with whisk briefly. Sprinkle sugar and salt in 1 minute, then beat about 2 minutes. Potato flour mixed with baking soda. First, millet stir, then the potato flour mixture and the oil is at its lowest level just below the egg mass.

The Hirseteig on a baking tray (30 × 40 cm, greased dusted with potato flour) and give smooth. Therefore provide a back frame. The plum to create tile-like columns in rows.

the baking tray in the preheated oven slide. The cake bake for about 30 minutes .

place the baking sheet to a wire rack to cool the cake can be.

Puree For spreading jam in a small pot with a hand blender or hand blender and heat. The plum jam with the column Brush to cool and drain. The back frame and remove.

Plum millet cake