Creamy Plum Cake

Prepare the dough: place the flour, butter, and sugar in a processor

Process until it forms a crumbly mixture

Add the water gradually, with the processor running, until you get a dough

Place the dough on a floured surface and open it to form a disk 31cm in diameter

Place it in a removable bottom pan, 28.5cm in diameter, with a low rim

Press the dough into the edges and cut off any excess

Bake in a hot oven (200°C), preheated, for 20 to 25 minutes, until golden brown

Remove from the oven and reserve

Make the filling: in a saucepan, combine the milk, cornstarch, egg, and sugar

Cook, stirring constantly, until it thickens like a cream

Remove from heat and add vanilla extract

Let it cool slightly and spread over the baked dough

Drain the plums, reserving 1/4 cup of syrup

Remove the core and cut each plum into four pieces

Arrange them over the cream and moisten with the syrup

Make the topping: melt butter and sugar in a pan until golden brown

Add crumbled bread and mix well to incorporate all the syrup

Remove from heat and spread over the cake

Refrigerate and unmold when serving

313 calories per slice