Mix the flour with the butter, the sour cream, the
eggs, juice of 2 limes and 1 lemon and rind of 1/2 lime and 1/2 lemon
and 150 gram sugar. Beat this 3 minutes using an electric mixer. Pour
the batter into a cake mold and bake the cake 40 minutes at 175 degrees
Allow the cake to cool down. In the meantime, cut the remaining lemon
in thin slices. Bring the remaining sugar to the boil with 1/2 cup of
water and poach the lemon slices 15 minutes in this fluid. Arrange the
lemon slices on top of the cake and pour the fluid over the lemon slices.
Allow the cake to cool down before serving.
Mix the flour with 150 gram butter and 125 gram sugar and knead to a
dough. Roll out the dough and put in a round form. Bake the tart blind
for 20 minutes at 180 degrees Celsius.
Distribute the plums over the bottom. Mix the crème fraîche with the
remaining sugar, the orange juice and rind, the eggs, the almond paste
and the liqueur. Melt the remaining butter, add this to the mixture
and stir. Put the tart back in the oven and bake 20 minutes more.