Plum Crumble Cake – Suitable for Diabetics

For the plum crumble cake melt light butter and let cool a little. Knead together with flour, almond kernels and sugar to form a crumble dough.

Spread a lightly greased cake springform pan (26 cm ø) around the edge with a strip of parchment paper. Press 3/4 of the crumble onto the bottom. Pre-bake in a heated oven at 180 °C on the second rack from the bottom for 10 minutes.

Cream soft light butter with sugar, vanilla and custard powder.

Add eggs and stir in remaining ingredients, except plums.

Fill everything on the dough base. Top with the plum halves and sprinkle the remaining almond crumble.

Bake at the same heat for another 80 min, maybe after 50 min cover with aluminum foil. Allow cake to cool a little, remove from pan.

Serve lukewarm or cooled.

The ingredients are sufficient for 16 pieces of plum crumble cake.

* Sugar: You can use fructose or the same mass of table sugar (which is also allowed for diabetics in small quantities according to the new dietary recommendations). The lower sweetening power of household sugar can be compensated by adding liquid sweetener as needed and to taste.

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