For the Schlosserbuben, mix flour with egg yolks, oil and wine until well combined, salt and let rest covered for 20 minutes.
Mix egg whites with sugar until stiff and gently fold into the dough.
Soak plums in water for 2 to 4 hours, drain, fill with almond kernels, or marzipan pieces. Then pull the filled plums through the batter and bake in a large, high pan in hot fat until golden and floating. Dab off excess fat with kitchen paper.
Roll the Schlosserbuben in powdered sugar mixed with grated chocolate and serve.
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