Clean the plums and cut into quarters, pour the wine, add sugar (35 g), cinnamon and nutmeg, place in refrigerator.

Mix all ingredients for dough and knead 8 minutes with a mixer. Close the bowl with film and refrigerate overnight.

Grease the pan 26 cm with oil, the bottom lay a baking paper. Put the dough lightly to flatten. Drain plums in a colander (saving the liquid) and spread on the dough, pressing lightly, in circles starting from the outer ring to the center. Let the dough warm up for about 30 minutes, preheat the oven to 180*C - during this time the dough will grow in height it will rise 2-3 inches. Pour the fluid stecchi with plums on the dough and put the pie in the oven, bake for 40-45 minutes, Guided by your oven.

The finished cake to cool and freed from the mold, sprinkle with powdered sugar.

Piece! P. C. field Notes: I wrote, as I make the bottom of the form, I repeat - cut off a square sheet of paper larger than the form size, make them the bottom of the form, and then wear the ring. The paper is pressed against the form. Forms can leak, this method will help you to retain fluid and your oven!