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Ingredients:
Crust:
- 300 g it’s us miklos’ universal plus with prebiotic chicory inulin flour mix
- 150 g margarine or butter
- 1 pinch of salt
- 100 g powdered sugar
- 6 g baking powder
- 1 egg, size “M”
- 1 tbsp sour cream (from the amount of the sour cream of the filling)
Filling:
- 80 g vanilla pudding
- 600 ml milk
- 6 tbsp sugar
- 12 g vanilla sugar
- 4 eggs, size “M”
- 450 g sour cream
- plum or other fruits to taste
Preparation:
Crust:
- Measure the flour mix, baking powder and powdered sugar into a bowl, crumble with the butter or margarine.
- Add the eggs and the sour cream into it and knead a homogeneous dough.
- Knead the dough on a floured work surface (with rice flour) and divide it into 2 pieces. Wrap the 1/3 of the dough into cling film and place it into the freezer, put the 2/3 part of the dough in the fridge until the filling is ready.
Filling:
- Beat the egg whites with half of the sugar until stiff peaks.
- Whisk the milk, the rest of the sugar, the vanilla sugar and vanilla pudding until lumpfree and cook until thick.
- Stir in the egg whites till the custard is still hot, than add sour cream.
- Cut the plums (without the seeds) into smaller pieces and stir into the filling.
- Take the dough out of the fridge, roll it out on a surface sprinkled with rice flour and place it in a medium-sized baking pan. The best is to bake it in a clip bake pan, so you can slice it nicely after baking.
- Smooth the filling onto the dough than grate the dough from the freezer on top with a large hole grater.
- Bake it in an oven preheated to 180 degrees for about 40 minutes.
- Let the cake cool completely before slicing.
- Sprinkle the top with powdered sugar.
Enjoy!
