Drain the compote fruit from the juice using a colander. Beat the eggs in a bowl with the sugar until you get a smooth cream. Gradually add the flour, while constantly beating and finally, the vanilla.
Melt the butter in a cake pan. On top, arrange the bisected plums with their round part facing up. Pour the cake mixture on top and put it to bake in a preheated oven at 356°F (180 °C).
Leave the finished cake to cool in the form. Then syrup it with the juice of the compote and serve it, sliced into pieces.