Plum Cake with Coconut Crumble

For the plum cake with coconut crumble, first prepare the shortcrust pastry and the crumble:

Mix flour, coconut flakes, salt and sugar in a baking bowl. Add 150 g of butter cut into small pieces and lightly crumble with your hands until you get an even crumbly amount. Set aside a third of the amount for the crumble.

Whisk egg and cream and add to the remaining 2/3. Quickly knead into a shortcrust pastry, cover and let rest in a cool place for at least 30 minutes.

Put aside the crumble mixture and crumble the remaining butter between your fingers.

Roll out the shortcrust pastry to about 2 mm thick, the size of a baking tray. Line a baking tray with baking paper and place the dough on it. Garnish the edge with leftover dough if necessary and prick the bottom a few times with a fork.

For the topping, sprinkle the dough base with the macaroon crumbs. Cut the plums into wedges and spread them on the cake. Finally, spread the crumble evenly over the top.

Bake the plum cake with coconut crumble in the preheated oven at 200 °C for 25-30 minutes.

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