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30 min
  • 200 galmonds
  • 150 gsugar
  • 120 gbutter
  • 50 gsliced almonds
  • 15 xplums
  • 4 xeggs
  • 1 xvanilla pulp
  • 0,5 tspcinnamon
  • 300 gflour
  • 200 gbutter
  • 100 gsugar
  • 1 xegg
  • 1 pkgvanilla sugar
  • 1 pinchsalt

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multi-purpose blade
Roll out the dough between two strips of cling fi lm, press evenly into the pan and bake the base blind. To do so, line the bottom of the springform cake tin with baking paper, spread baking lentils or rice over the surface and bake at 190 °C for 15 minutes. Remove the lentils and baking paper, leave to cool.
For the base, put the butter in a bowl and beat it until creamy, using the bamix® with the whisk attachment; add the sugar and cinnamon and whisk everything lightly using the bamix® with the whisk. Gradually add the eggs and lastly fold in the ground almonds. Stir the mixture again, using the bamix® with the mincer attachment. Put the mixture on the tart base. Slice the plums and spread them over the mixture. Sprinkle with the almond slices. Bake in a pre-heated fan oven at 180 °C for 30–40 minutes on the middle shelf, so that the cake is golden brown; cover with foil if necessary and sprinkle with icing sugar.
For the shortcrust pastry, place the flour on the worktop or in a large bowl. Add the sugar, vanilla sugar and salt. Cut the cold butter into small pieces and distribute the flakes throughout the flour. Make a well in the flour and put in the yolk or the egg. Using the bamix® with the mincer attachment, knead all the ingredients into a dough.
Form the dough into a box shape and wrap in cling film. Let it rest in the refrigerator for 1–2 hours before continuing. Then use the shortcrust pastry as desired.

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