Use the flat beater to mix all the ingredients together (apart from the plums) at medium speed for 2-3 minutes. At the end of the mixing process add chopped plums and make sure they are well blended with the other ingredients.

Pour the mixture into preferable trays, greased with Carlex (release agent) or lined with parchment paper, filling them up to 1,5-2 cm (3/4)

You can optionally decorate with Mont Blanc.

Bake at 170-180°C for 20-30 minutes. Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

Once it has cooled down, cut into preferable shapes and sizes. Serve chilled or at room temperature.