Line a baking tray with baking paper. Place the slices of dough on top and allow to defrost. Wash, halve and stone the plums. Halve the halves again lengthwise. Plums, 50 g sugar, cinnamon stick and 1 asp.
Put the carnation in a pot. Bring to the boil while stirring and simmer for 6-8 minutes at low heat while stirring. Remove from the heat and let it cool down a little.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 1 tablespoon sugar and decorating sugar. Sprinkle the dough slices with it and press them down slightly. Remove the cinnamon stick from the plum compote.
Place the compote in the middle of the dough squares. Sprinkle with almond flakes. Bake in a hot oven for 20-25 minutes. Remove from the oven and let cool off lukewarm. Serve with vanilla ice cream.