Baden plum tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve over the mixture and fold in. Grease a springform pan (26 cm Ø). Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes, remove from oven.

2. 2

   Remove the cake from the edge and let it cool down on a cake rack. Wash, halve, stone and slice the plums. Put 12 slices aside for decoration. Bring 200 ml of juice and 2 tablespoons of sugar to the boil and cook the plum slices for about 3 minutes. Stir 50 ml juice and pudding powder until smooth and bind the plums with it. Simmer for about 1 minute while stirring with a wooden spoon. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base. Sprinkle the base with 2-3 tablespoons of plum water, then spread the compote on top. Chill the base for 30-45 minutes until the compote has cooled down. Whip 400 g whipped cream until stiff, add vanilla sugar and cream firming agent. Spread the cream on the compote and place the sponge cake lid on top. Chill the cake for about 30 minutes.

3. 3

   Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base. Sprinkle the base with 2-3 tablespoons of plum water, then spread the compote on top. Chill the base for 30-45 minutes until the compote has cooled down. Whip 400 g whipped cream until stiff, add vanilla sugar and cream firming agent. Spread the cream on the compote and place the sponge cake lid on top. Chill the cake for about 30 minutes. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Whip 300 g cream until stiff. Fill approx. 1/3 into a piping bag with star-shaped spout. Remove the cake from the ring, brush the edge and surface with the remaining cream. Sprinkle almond flakes on the edge of the cake. Spray cream tuffs onto the cake and decorate with plum wedges

4. 4

   Roast the flaked almonds in a pan without fat, take them out and let them cool down. Whip 300 g cream until stiff. Fill approx. 1/3 into a piping bag with star-shaped spout. Remove the cake from the ring, brush the edge and surface with the remaining cream. Sprinkle almond flakes on the edge of the cake. Spray cream tuffs onto the cake and decorate with plum wedges

5. 5

   1 1/4 hours waiting time

Nutrition Facts

KCAL
390 kcal

CARBS
32 g

FATS
25 g

PROTEINS
6 g