Line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Pour cream into a large mixing bowl, wash and dry the cup and use it as a measuring cup.
Whip the cream until stiff, adding 1 cup of sugar, vanilla sugar and 1 pinch of salt. Stir in eggs. Mix flour and baking powder, stir in briefly. Spread the dough on the baking tray. Pre-bake in a hot oven for about 15 minutes.
Meanwhile melt butter in a pot for the glaze. 1⁄2 Add sugar and milk to the mug and stir in. Fold in flaked almonds.
Get the cake out of the oven. Spread the plum puree with a spoon as small blobs on top. Spread almond icing on the cake, bake at the same temperature for another 20 minutes, let it cool down.