Pflaumenmus

Ingredients
400 g sugar
400 g butter, melted and cooled off
1 pinch salt
1 tbsp baking powder Dr oetker
2 med size eggs
750 g flour
Topping
600 g plum butter
2 eggs
450 g creme fraiche
2 packages vanilla sugar
Baking Instructions
- melt butter and let cool off.
- mix sugar, flour, salt and baking powder in a big bowl; add 2 eggs and butter, make streusel out of it.
- layer a baking tray with parchment paper or grease it.
- pre-heat oven.
- place plum butter in a 1 quart plastic bag, make  knot on top.
- mix creme fraiche, vanilla sugar and eggs until it is creamy and smooth.
- press 2/3 of the dough onto the baking tray, so you get a smooth cake base.
- spread cream on top.
- cut a corner off the bag with the plum butter and place plum butter blots on the cream; add remaining streusel on top.
- bake for 30 min on 350 F.
Let cool off on a baking grid, then cut in triangles and dust with powdered sugar.
Tips
- Instead of plum butter use apricot jam or red currant jelly.
- Use less jam if you don’t want the cake to be so sweet or the layer of jam is thinner.
- Add 1 tsp cinnamon to the remaining streusel, knead the dough again, then place on top.
- This cake can be frozen.