Plum cake with crème pâtissière

 Ouuutstanding. The best plum cake I've ever made, plus - I am not a plum-fan. But this one is absolutely gorgeous. Pictures - not the best I've ever taken, because we couldn't have resisted and started eating the cake right after having taken it out from the oven :) I guess you'll do the same :)

Slightly changed, the recipe comes from http://www.kwestiasmaku.com/zielony_srodek/sliwki/ciasto_kruche_ze_sliwkami_kremem/przepis.html

Ingredients:

• 1 kg of plums
• powdered sugar (to sprinkle the top of the cake)

Bottom of the cake:

• 150 g flour
• 150 g potato starch
• 50 g of sugar
• 150 g of cold butter
• 1 egg

Crème pâtissière from that recipe:

• 500 ml of milk
• 4 tablespoons of vanilla sugar
• 6 egg yolks
• 100 g sugar or powdered sugar
• 2 tablespoons of flour
• 2 tablespoons of potato starch

Crumble for the top

• 100 g of flour
• 50 g of potato starch
• 100 g of shredded coconut
• 50 g of sugar
• 125 g of cold butter

Preparation:
Bottom:

1. Take a big bowl. Put both flours inside, add sugar and chopped butter. Make a dough, add egg and link (everything might be done by using hands). Form a ball. Put in the freezer for 1 hour.

Crème from that recipe:

1. Take a mixer and its bowl. Put egg yolks inside with sugar and beat to obtain a bright fluffy foam (it will take around 5-8 minutes of beating). Add flour and starch and mix only till all the ingredients link.
2. Take a pot, put milk and vanilla sugar inside, heat till it reaches 100C, stiring from time to time. Turn the heat off.
3. Slowly, step by step, add the mixture from the pot to the mixer's bowl, mixing it at the same time. Mix till smooth.
4. Put the mixture in the pot and heat again - stiring all the time, cause it will start getting thicker and thicker, like a custard.
5. When the creme is ready (thick), turn the heat off. Put the creme in a clean bowl. Sprinkle the top with confectioners' sugar or with grounded cold butter(the butter needs to be frozen)

1. Take the dough out of the freezer.
2. Take a rectangular pan and put the dough inside, roll it out, so that it covers the entire bottom of the pan. 
3. Using a fork, make holes in the dough all over the pan. Put the pan in a fridge for 30 minutes.

1. Start preheating the oven to 160C.

Crumble:

1. Take a big bowl, put both flours inside, add shredded coconut, sugar and chopped butter. Using hands, make a crumble. Put it in the fridge.

1. If the oven is already heated to 160C put the pan with the bottom of the cake inside the oven and bake for 25 minutes till the cake's colour is gold.
2. Take it out from the oven and cool down.
3. Wash plums, cut into wedges, throw away the kernels.
4. If the bottom of the cake is already cold, put the crème all over the bottom, then put plums all over the cake and sprinkle the entire cake with the crumble.
5. Put the cake in the oven, increase the temperature to 180C and bake for 35 minutes till the cake's colour is gold.
6. Cool down, sprinkle the cake all over with powdered sugar.
7. Bon Appetit! :)