This German delight is full of cream and plums and is very good with a cup of excellent coffee.
Sift the flour and baking powder into a bowl, rub in the softened butter, add the almonds and
In the meantime beat the egg yolks with the sour cream and when the plums have been brought out of the oven pour this mixture over the plums and then bake for a further 40 minutes, at the same temperature.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.