This recipe has been in my family for many generations. I remember my grandmother making it when she visited from Germany. The plums, small Italian prune plums, are only available at the end of summer here in New England. I buy as many as I can and freeze them or I'll have to wait a whole year until I can bake this again!
<br />I bake with white spelt flour instead of all purpose, it has less gluten and gives it a nice texture. You can easily substitute other fruits like apples or peaches. Don't forget the whipped cream when you serve it, or 'schlag' as they say in Germany!

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