Half the plums and soak them in the water for one hour.

Add the sugar and heat them until they just start to boil. Let them simmer on low heat for 15 minutes.

Mash them with a spoon and let them cool. Put the finished plum butter in a pastry bag and put it into the fridge.

Put the egg yolks in a bowl and whip them together with the sugar and the vanilla sugar.

Bring the milk to boil in a small pot. Carefully sieve the corn starch into the mixture and mix without whipping.

Pour the boiling milk into the egg mixture while whipping. Put the mixture back into the pot and bring it to boil again while stirring continuously.

Cover the vanilla cream with clingfilm and put it in the fridge to cool completely.

Soak the gelatine in cold water for 20 minutes. Heat three tablespoons of whipping cream in a small pan.

Squeeze the water out of the gelatine and put it into the pan to melt in the cream. Mix well and let cool until lukewarm.

Whip the remaining cream until it thickens. Take the vanilla cream and whip it smooth.

Mix the gelatine into the vanilla cream while whipping. Mix thoroughly.

Fill a pastry bag with your finished pastry cream and put it into the fridge for an hour.

Preheat the oven to 200°C. Roll the puff pastry until it’s about 12x40cm and put it onto a baking tray.

Cover with another sheet of baking parchment and bake for 7 minutes. Remove the second tray and bake for another 8-10 minutes until golden.

Move the pastry to a grill to cool.

Put the puff pastry on a cutting board. Take the plum butter and put a broad stripe down the whole length of the pastry.

Apply the pastry cream in narrow bands down the length of the pastry.

Shape the pastry into a triangle and put it in the freezer until completely frozen.

Mix the marzipan with the powdered sugar and glucose syrup until smooth.

Roll the marzipan thinly and cover the cake with it. Cut the frozen cake into slices and serve when fully thawed.