Dough:
200 grams sugar
100 grams butter
50 grams sugar
Mix all ingredients together and chill 1 hour in refrig.
then roll out in a greased round cake pan,(spring form)
make sure to have an edge of 1 1/2 inches.

Filling:
Cook 2 1/2 lbs of plums( can be frozen bag of plums without pits) with 200 grams of sugar for 10 minutes. Then add 1 + 1/2 pkgs of Jell-O instant French vanilla pudding and stir it. cook for 2 minutes. turn the filling onto the dough

then you need German Streusel
70 grams of flour
70 grams of sugar
70 grams finely chopped hazel or walnuts
70 grams butter

Mix all ingredients together until you get small streusels. More flour if too wet. Sprinkle the steusels on the filling and bake the cake for appr. 45 min. at 395F. after cake cools down, decorate it with whipped cream. 200 ml heavy whipped cream with 1 pck of "whip it" from Dr. Oetker. sprinkle with cocoa adn that's it.

You can convert using the table below.

Here’s my version:

Dough:
210g (7 ounces) flour
110g (3 ½ ounces butter)
60g (2 ounces) sugar

Mix all ingredients together and chill 1 hour in refrig.
then roll out in a greased round cake pan,(spring form)
make sure to have an edge of 1 1/2 inches (3cm).

Filling:
Cook 2 1/2 lbs (1.25kg) of plums( can be frozen bag of plums without pits) with 210 grams (7 ounces) of sugar for 10 minutes. Then add 1 + 1/2 pkgs of Jell-O instant French vanilla pudding and stir it. cook for 2 minutes. turn the filling onto the dough

then you need German Streusel
75g (2 ½ ounces) of flour
75g of sugar
75g finely chopped hazel or walnuts
75g butter

Mix all ingredients together until you get small streusels. More flour if too wet. Sprinkle the steusels on the filling and bake the cake for appr. 45 min. at 190C (395F). after cake cools down, decorate it with whipped cream. 210ml (7 ounces) heavy whipped cream with 1 pck of "whip it" from Dr. Oetker. sprinkle with cocoa adn that's it.

I have no idea what "whip it" from Dr. Oetker might be, but I’d ignore it and use 250ml (8 ounces) of whipped cream, sweetened with sugar or honey instead.

Here’s a quick rundown of the measurements I’ve always found successful. Close enough is good enough.

*1oz = 30g
*1 1/2oz=45g
*2oz = 60g
*2 1/2 oz=75g
*3oz=90g
*4oz=125g (a bit of rounding done at this point!)
*6oz=185g
7oz=210g
8oz=250g
1lb=500g
2lb=1kg

1 teaspoon = 5g

For oven temps, just roughly halve the Fahrenheit measurements and round off the results, using a bit of common sense, and being guided by the measurements given on your oven. It’s rough and ready, but it works. You’ll never find an oven which will have temperatures like ‘356F’, so it becomes 350F; similarly, you won't find a metric oven with '175C', so it becomes 170C.

350F= 180C
370F= 190C
400F=200C
250C=220-230C