Plum Cake with Pepper Frangipane | Gourmet Dessert

Knead 230 g all-purpose flour, 115 g cold butter, 125 g sugar, and 1 egg yolk into a smooth dough. If the dough is too crumbly, add a drop of cold milk.

Form the dough into a flat disc and let it rest in the refrigerator for at least 30 minutes.

After resting, roll out the dough to approx. 3 mm thickness, carefully place it into a cake tin, and gently press the edges. Trim off any excess dough with a knife.