Ingredients

Bottom layer

• 200 g (1 cup) all-purpose flour
• 110 g (1 stick) butter
• 60 g (1/3 cup) sugar
• 1 1/2 tablespoons ice water

Plum filling

• 1 jar or can of sweetened plums
• Juice from half a lemon
• 40 g (1/3 cup) cornstarch

Hazelnut filling

• 3 eggs
• 200 g (2 cups) ground hazelnuts
• 140 g (2/3 cup) sugar
• 125 ml (1/2 cup) milk
• 125 ml (1/2 cup) heavy whipping cream
• 1 tablespoon cinnamon
• 50 g (3 tablespoons) breadcrumbs
• 1 tablespoons flour
• 1 teaspoon baking powder
• 30 g candied orange peel
• 1/2 teaspoon vanilla

Making the bottom layer:

Place 4 ingredients into a food processor. Pulse until combined, about ten 1-second pulses. Shape the dough into a disc and roll out on a lightly floured work surface . Transfer dough in a 9-inch greased Springform baking pan and refrigerate for about 1 hour.

Making the plum filling:

Drain the plums and puree them into a smooth fruit puree. Reserve the juice. Measure the plum puree and juice. Add water if necessary to get to 500 ml (2 cups). Bring 2/3rd of the plum puree to a boil. Mix the remaining 1/3rd of puress with lemon juice and cornstarch and stir it into boiling mixture. Test for taste. I couldn’t find the German plums in the US and had to adjust the puree a bit by adding sugar and more lemon juice to make it a bit sweeter and more acidic. Set aside to cool.

First baking:

Preheat oven to 375°F.

Take cooled bottom layer out of the fridge and gently poke it with a fork. Cut a piece of parchment paper into the shape of the baking pan and fill with pie weights to bake without risking it puffing up. Bake it for 15 minutes. Take it out of the oven, remove the pie weights and let it  cool.

Once plum mixture is cooled, turn it into the cooled pie shell.

Making the hazelnut cake:

Cut candied orange peel into small dice. Whisk eggs, sugar and vanilla until foamy. Add all other ingredients to combine. Pour hazelnut filling over plum mixture.

Bake for 50 minutes.