In a saucepan, we combine 150 g of granulated sugar, 1 stick of cinnamon, 300 g of plums and juice of 1 lemon. Mix, cover and cook for 15 minutes. Separately combine 20 g of raisins and 5 g of rum.
In the bowl, we combine 3 proteins and 2 g of salt. Beat the whisk in the mixer with a nozzle at low speed, then increase the speed. Gradually add 40 g of granulated sugar.
In a bowl, combine the zest of 1 lemon and 100 g of wheat flour sifted through a sieve. 3 yolks are mixed with 150 g of milk and pour into a bowl, mix. Gradually add the resulting meringue to the mixture.
Spread the finished dough in a pan greased with butter. Add raisins with rum. Turn the toasted dough.
Put the dough on the board. We spread sugar, and then butter in a pan. The dough is divided into fragments of medium size. Then again send it to the pan with the melted components.
In the mixer, whisk the whisk with whisk 200 g of twenty percent cream. Add icing sugar with cinnamon.