Plum Cake with Pepper Frangipane

Knead a smooth dough from 230 g flour, 115 g cold butter, 125 g sugar, and one egg yolk (from the 4 eggs). If the dough is too crumbly, add a drop of cold water or milk. Form the dough into a flat disc and let it rest in the refrigerator for at least 30 minutes.

Preheat the oven to 180 °C. Roll out the chilled dough to about 3 mm thick and carefully place it into a greased tart pan. Lightly press the edges and trim off any excess dough. Chill the pan again for 30 minutes.

For the frangipane filling, cream 100 g soft butter with 30 g sugar and the vanilla sugar until fluffy. Stir in the remaining 3 eggs one by one. Fold in 50 g flour, the almond flour, and the gingerbread spice. Finally, freshly grind the red Kampot pepper over it and stir it in.