A cake recipe for all foodies:
For the powidl, bring the cloves, crumbled cinnamon stick and fruit tea to a boil in a quarter of a liter of water and steep for 15 minutes on the off plate. Now strain. Leave the plums to soak in the tea for 3 hours and then drain them in a sieve. Collect the liquid. Prepare the fruit in portions to puree in a blitz chopper. Fold in 1-2 tablespoons of the drained liquid. The puree should be firm. For the dough, make the potatoes, peel and press through a press. Weigh out 150 g and cool completely. Finely grind the almond kernels. Mix the flour with the baking powder, the cinnamon, the whole cane sugar as well as the almond kernels.
Then mix loosely with the potatoes. Put the butter in flakes on top of the potato mixture and quickly crumble everything together with your fingers, then knead with the dough hook of the food processor. Place in a stainless steel bowl, with the lid closed, in the refrigerator for about 1.5 hours and then in the freezer for about 30 minutes. Preheat the oven to 200 °C. Roll out 2/3 of the dough and line the greased springform pan with it. Make a border of about 1.5 cm high. Prick the pastry base a few times with a fork. Roll out the remaining dough to the size of the tart pan. Roll out strips about 1.5 cm wide. Spread with the whipped cream, sprinkle with the almond flakes and lightly press them down. Leave the dough strips to cool
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