Plum Cake (German Swabian)

The Swabian plum cake is a bit different than the other German plum cakes. You would first make a plum compôte which will be used for the cake. It's a great cake, try it out if you can get the Italian plums it's the time now.

Italian plums (750 g)
4 Tbsp. water
sugar (275 g)
cornstarch (40 g)

Dough:
butter (250 g)
1 (0.5 oz) pkg vanilla sugar
5 eggs
2 tsp. baking powder Dr. Oetker
all-purpose flour, unbleached (250 g)
2 Tbsp. apricot jam
1 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
breadcrumbs

Wash plums, pat dry, cut in half and remove pit. Cut in qters.

Place 4 Tbsp. water, 75 g sugar and plums in a pan. Mix and bring to a brief boil.

Mix starch and 5 Tbsp. water until smooth. Add to plums and bring again to a brief boil.

Let cool off.

Make the Dough:
Combine butter with remaining sugar and vanilla sugar, whisk with hand mixer until creamy.

Add eggs one after the other.

Mix all-purpose flour, unbleached with baking powder; sieve it into the dough, mix well.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Grease a spring from (26 cm or 10"), sprinkle with breadcrumbs.

Add half of the dough into the form.

Place plum compôte on top, then add remaining dough. Spread dough evenly.

Bake for 50-60 minutes.

Let cake cool off before removing from the form.

Warm the jam in a pan. Spread evenly on top of the cake.

Before serving sprinkle with confectioners' sugar.