A German plum traybake built around tart Italian prune plums, a tender vanilla butter base, and a crisp almond-cinnamon finish. The fruit softens into bright, jammy pockets while the lightly crunchy topping adds contrast to each cleanly cut square.
AI-generated image
AI-generated image
Arranging tart prune plums in close rows keeps their flavor central and distributes their juices through the tender vanilla cake. The almond-cinnamon crumble adds a crisp, aromatic contrast while lightly absorbing the fruit juices.
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated slices to room temperature before serving for the best texture.
Warm individual slices in a 160°C oven for 8 to 10 minutes, or microwave briefly for 15 to 20 seconds. Do not overheat, or the fruit may release excess liquid.
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