Plum cake with crumble

Preheat the oven to 180 °C top and bottom heat. Grease and flour the springform pan.

For the shortcrust pastry, cut the butter into pieces and knead with the remaining ingredients to form a dough. Wrap in foil and place in the refrigerator.

The filling:
In the meantime, for the filling, wash, halve and stone the plums. Bring the juice and sugar to the boil. Add the plums and sauté for about 5 to 10 minutes.
Mix the pudding powder with 100 ml of the juice until smooth. Add to the plums while stirring. Bring to the boil again, remove from heat and allow to cool slightly.

For the sprinkles:
Knead all the ingredients for the streusel together and grate into coarse streusel.

Now spread the chilled dough onto the bottom of the springform pan, raising one edge. Prick the bottom several times.
Spread the plum compote on the base and sprinkle with the sprinkles. Bake at 180 degrees top/bottom heat for approx. 60 to 70 minutes. (every oven is different so be careful) 
Finally, let the cake cool on a wire rack