Italian Plum Cake

Prepare the dough

In a medium bowl, combine the flour and butter

Use your fingers to work it into a crumbly mixture

Add the egg and water, and mix until just combined

Form a ball with the dough, wrap it in plastic film, and refrigerate for 15 minutes

Preheat the oven to 350°F (180°C)

Roll out the dough on a floured surface to fit a 9-inch springform pan

Place the dough in the prepared pan, pressing it up the sides and over the bottom

Form a rope with the remaining dough, and press it into the sides of the pan

Trim any excess dough from the edges

Use a fork to pierce the top of the crust.,

Line the crust with four overlapping sheets of aluminum foil

Bake at 350°F (180°C) for about 20 minutes, or until the crust is firm

Remove the foil and continue baking at 375°F (190°C) for another 10-15 minutes, or until lightly browned

Let cool completely

Make the filling

Beat the yolks with the sugar and cornstarch in an electric mixer until smooth and fluffy. Reserve

In a large saucepan, bring the milk to a boil over high heat (about 10 minutes)

Add 1 cup of hot milk to the reserved egg mixture, and whisk until combined

Add the remaining milk and whisk again.,

Return the mixture to the saucepan, and cook over low heat, stirring constantly, until thickened (about 5 minutes)

Let cool slightly, stirring occasionally to prevent a skin from forming

Use this filling to fill the cake

Make the topping

Arrange the plums on top of the filling in circles.,

Spread the strawberry jelly evenly over the plums with an offset spatula

Cover with plastic film and refrigerate for 2 hours

Unmold onto a serving plate, and serve immediately.