German Plum Cake (Pflaumenkuchen) vs Buñuelos de Viento (Wind Fritters)

Both desserts rely on butter, egg, sugar and cinnamon, yet they put them to very different work. The Pflaumenkuchen works cold butter and a single egg into a tender shortcrust that bakes beneath tightly packed plum halves sprinkled with cinnamon sugar, until the fruit turns soft and juicy and the pastry edges golden. The buñuelos melt butter into boiling water and beat in four eggs, creating a lemon-zested dough that puffs in hot oil into light, airy, hollow fritters, finished warm with a coating of cinnamon sugar.