The Old German Plum Cake is deliciously moist. Mix the flour, baking powder, sugar and salt.

Add the egg. Distribute small bits of butter across the flour and knead by hand until you have a crumbly mixture.

Grease a 24cm springform tin, sprinkle with breadcrumbs, and press ⅔ of the crumble mixture into the base. Ensure it’s distributed evenly and press down to form a small edge.

Halve the plums and remove the stones.

Preheat the oven to 180°C.

In a separate bowl, mix the quark with sugar and the vanilla sugar. Zest the lemon and squeeze its juice, then mix both into the quark mixture.

Whisk in the eggs and the cornflour.

Spread the quark mixture over the crumb base and top with halved plums.

Sprinkle the remaining crumble mixture over the plums.

Bake the cake on the middle shelf for 70 minutes.

After baking, leave the cake in the turned-off oven for an additional 10 minutes.

Allow the cake to cool in the tin. Once cooled, carefully remove the outer ring.

Let the cake cool completely before slicing.