For the Rumzwetschkenkuchen, quickly make a shortcrust pastry with butter, egg, sugar, vanilla sugar, salt and flour mixed with the cocoa powder. Roll out and place in a coated rectangular mold. Pre-bake in the preheated oven for 10 minutes.
In the meantime, mix the curd cheese with sugar, vanilla sugar, egg and semolina, pour onto the pre-baked short pastry and place the quartered Rumzwetschken on top. Bake in the oven at 200 °C until the Rumzwetschkenkuchen has a nice golden color.
Preparation Tip:
If you like it less alcoholic, you can also use normal plums for the Rumzwetschkenkuchen.
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