Black Forest plum tart

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 5 tablespoons of water until stiff, add 175 g of sugar at the end. Add egg yolks one after the other and fold in. Mix flour, 100 g starch, baking powder and cocoa, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ convection oven: not suitable/ gas: level 2) for 30-35 minutes. Let cool down on a cake rack.

2. 2

   In the meantime, roughly chop the chocolate coating and melt on a hot water bath. Spread the chocolate coating thinly on a chilled board (preferably a marble board) and allow to set (if necessary, refrigerate briefly again). Then use a spatula to scrape off thin curls or planes and put them in a cool place. Cut the sponge twice and sprinkle the floors with 4-5 tablespoons of slivovitz. Place the lower cake base on a plate and place a springform pan or cake ring around it. Wash the plums, drain well and remove stones. Cut the plums into slices. Stir the rest of the starch with some plum juice until smooth. Boil up the plums, remaining juice, 50 g sugar, cinnamon, lemon peel and juice. Stir in cornflour, bring to the boil again briefly and remove lemon peel. Take out 12 nice plum wedges and put them aside for decoration. Put the rest of the compote on the sponge cake base, smooth it down and cover with the second base. Chill for about 2 hours.

3. 3

   Cut the plums into slices. Stir the rest of the starch with some plum juice until smooth. Boil up the plums, remaining juice, 50 g sugar, cinnamon, lemon peel and juice. Stir in cornflour, bring to the boil again briefly and remove lemon peel. Take out 12 nice plum wedges and put them aside for decoration. Put the rest of the compote on the sponge cake base, smooth it down and cover with the second base. Chill for about 2 hours. Whip the cream, vanilla sugar, remaining sugar and cream setting agent until stiff. Stir in 2-3 tablespoons of slivovitz. Spread a good 1/3 of the cream on the middle sponge cake base and cover with the third base. Remove the cake from the ring with a sharp knife and spread with part of the remaining cream. Put the remaining cream in a piping bag with a large star-shaped spout. Sprinkle the cake with chocolate slices and decorate with cream tuffs and plum wedges

4. 4

   Whip the cream, vanilla sugar, remaining sugar and cream setting agent until stiff. Stir in 2-3 tablespoons of slivovitz. Spread a good 1/3 of the cream on the middle sponge cake base and cover with the third base. Remove the cake from the ring with a sharp knife and spread with part of the remaining cream. Put the remaining cream in a piping bag with a large star-shaped spout. Sprinkle the cake with chocolate slices and decorate with cream tuffs and plum wedges