Prepare a soft and smooth dough using 260 g all-purpose flour, 135 g granulated sugar, 130 g soft butter, 1 tbsp cold water, and 1 egg. You can knead the dough by hand in a bowl or use a stand mixer. Place the dough in the refrigerator for 30 minutes.

In a small saucepan, cook 500 g plums with 20 g butter, 1 packet vanilla sugar, and 4 tbsp granulated sugar.

Mix 2 tbsp potato starch with a small amount of water and add it to the plums. Mix 2 tbsp vanilla pudding powder with a little water and add this mixture as well.

Cook until the plum mixture thickens to the consistency of a thick jam. If necessary, add a little more starch mixed with a small amount of water.

Remove the dough from the refrigerator and roll it out into a circle. Use it to line a 28 cm cake tin, bringing the dough slightly up the sides to create an edge.

Pour the plum filling into the center and bake at 180°C (350°F) for 35–40 minutes, until the plum filling is thick and holds together.

Whip 3–4 egg whites until stiff (depending on how high you want the meringue layer – I prefer using 4).

Once the egg whites become firm, gradually add 170 g powdered sugar in small amounts. Continue whipping until the meringue is stiff and holds its shape.

Remove the cake from the oven, spread the meringue evenly over the top, and return it to the oven for another 10 minutes.

Remove the cake from the oven and let it cool completely before slicing.