Crumb Casserole with Dried Plums

For the groats, let the barley flour swell well in water with salt for about 20 minutes on low heat. Whisk the yolks with sugar, lemon, vanilla and sour cream and mix with the barley meal.

Lightly squeeze the dried plums and boil them briefly with red wine, cinnamon and cloves (they should have absorbed all the liquid).

Pour half of the groats into a greased baking dish, spread the plums on top and cover with the remaining groats. Cover with butter flakes and bake at 200 °C for about 45 minutes.

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