Soak dried plums in cold water for 3 hours. Scald almonds with boiling water, rinse with cold water, peel off skin and allow to dry briefly. Cut the dried plums and remove the stone. Instead of the kernel, put a peeled almond. Baking dough: Mix flour, milk, oil, yolks and salt to a smooth, not too thin dough. Beat the egg whites until stiff and fold into the batter. Dip each plum into the batter and fry in hot fat until floating. Drain briefly on paper towels and arrange. Mix chocolate with powdered sugar and sprinkle over the Schlosserbuben just before serving.
Preparation Tip:
Instead of the almond kernel, you can also fill a small ball of marzipan into the plums. It goes well with vanilla sauce or Kanari milk.
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