Ingredients for 12 pieces:
Shortcrust pastry:
125 g flour
50 g powdered sugar
1 pinch of salt
1 packet bourbon vanilla sugar
80 g butter
Sponge dough:
2 eggs
2 tablespoons water
1 pinch of salt
100 g sugar
130 g flour
1 tsp baking powder
also:
100 g plum puree
Cream
6 sheets gelatine
750 g plums
100 g sugar
1 stick of cinnamon
1 untreated lemon
2 packets of bourbon vanilla sugar
400 g cream
Decoration:
1 pot of mint
30 g white meringue
Preparation:
1. Mix flour, powdered sugar, salt, vanilla sugar and butter flakes. Knead. Cover the dough and put it in the refrigerator for 30 minutes.
2. In the meantime, beat the eggs, water, salt and sugar for approx. 8 minutes with the whisk of the electric hand mixer. Mix flour and baking powder and sift onto the egg mixture. Carefully fold in with a whisk.
3. Pour the mixture into a springform pan (26 cm) lined with baking paper and bake in the preheated oven at 175° or gas mark 3 for approx. 22-25 minutes. Leave to cool on a cooling rack.
4. Then roll out the shortcrust pastry on a floured work surface to a circular shape. Roll out. Prick several times with a fork. Place on baking paper and bake in preheated oven at 190° or gas mark 4 for approx. 12 15 minutes.
5. Wash and pit the plums. Mix plums with sugar, cinnamon stick, lemon zest, squeezed juice, vanilla sugar and 125 ml water in a saucepan and steam for about 5-6 minutes.
6. To decorate the cake take out some halves. Steam remaining fruit for 6-8 minutes. Remove cinnamon stick and lemon peel. Then puree plums. Squeeze gelatine and add to the compote. Cool in a cold water bath.
7. Whip the cream until stiff. As soon as the cream begins to gelatinize, mix again vigorously. Stir again. Then carefully fold in the cream. Spread the plum puree on the short pastry base and place the sponge cake base on top. Place a cake ring around the bases and spread the cream on top. Top with the drained plum halves. Cover and refrigerate for approx. 2 hours in the refrigerator.
8. Then carefully loosen the cake ring and decorate the cake with crumbled meringue and mint leaves.
Preparation time approx.: 70 minutes
Per piece approx.: 381 g calories
1597 g joule
4,8 g protein
17 g fat
51,9 g carbohydrates
(FoodCentrale by ddp images)
