For the shortcrust 500 g flour, 50 g sugar, salt, 250 g fat in pieces and 2 eggs, first knead with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and chill for about 1 hour.
Wash, halve and stone the plums. Grease a fat pan (approx. 32 x 39 cm). Separate 6 eggs. Beat egg yolk and 300 g sugar until creamy. Stir in quark, oil, pudding powder, lemon peel and lemon juice. Beat the egg white until stiff and fold in
Roll out the short pastry on the fat pan. Mix almonds and cinnamon and sprinkle on the dough. Spread half of the plums on top and press on a little. Spread curd mixture on top. Spread the rest of the plums on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 45 minutes
For the crumbles, melt 175 g butter and let it cool down. Mix 250 g flour, 125 g sugar and the liquid butter into crumbles using the dough hooks of the hand mixer. Spread on the cake and bake at the same temperature for another 30 minutes