Almond biscuits with summer plums
easy
50 mins
50 mins
Ingredients
- 2 Eggs (size M)
- 75 g Sugar
- 1/2 package Bourbon vanilla sugar
- 25 g Flour
- 25 g crushed almonds
- 10 g Cornstarch
- 1 knife tip Baking Powder
- 3 sheets Gelatine
- 150 g Mascarpone (Italian cream cheese)
- 75 ml Irish whiskey cream liqueur (e.g. Baileys)
- 200 g Whipped cream
- 500 g Prunes
- 1/2 pack Chocolate dessert decoration ,dark
- 1 TEASPOON Cocoa powder
- baking paper
Directions
- 1
Separate eggs. Beat the egg whites until stiff and finally add 50 g sugar and vanilla sugar while stirring. Stir in the egg yolks one after the other. Mix flour, almonds, cornstarch and baking powder. Add to the egg foam mixture and fold in loosely. Place one tablespoon of dough next to each other on a baking tray lined with baking paper.
- 2
Bake in the preheated oven (electric cooker: 200°C / gas: level 3) for 7-8 minutes. Let them cool down. Soak gelatine in cold water. Mix mascarpone, liqueur and remaining sugar. Squeeze out the gelatine, dissolve and mix with a little cream. Then stir into the remaining cream and refrigerate for 5 minutes. Whip cream until stiff and fold into the liqueur cream. Place one tablespoonful each on the sponge cake. Wash the plums, dab dry, stone and cut into slices. Place approx. 3 slices on each cream and decorate with chocolate decoration. Chill for about 30 minutes.
- 3
Then stir into the remaining cream and refrigerate for 5 minutes. Whip cream until stiff and fold into the liqueur cream. Place one tablespoonful each on the sponge cake. Wash the plums, dab dry, stone and cut into slices. Place approx. 3 slices on each cream and decorate with chocolate decoration. Chill for about 30 minutes. Dust with cocoa shortly before serving and arrange on a plate. Results in approx. 15 Taler
Nutrition Facts
170 kcal
13 g
11 g
3 g
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