Buhler plum tart

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites and 5 tbsp. cold water until stiff, adding 175 g sugar. Beat the egg yolks separately into the mixture. Sift flour, 100 g starch, baking powder and cocoa on top and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Let them cool down

2. 2

   Wash plums, halve, stone and cut into slices. Two go. Stir together 4 tablespoons starch and 4 tablespoons nectar. Bring the rest of the nectar, 50 g sugar and plums to the boil, simmer for 5-6 minutes. Stir in starch, bring to the boil briefly. Take out about 16 plum slices. Let the rest of the compote cool down a little

3. 3

   Cut the bottom twice. Sprinkle the bottoms with 5 tablespoons of schnapps. Place the edge of the mould around the bottom base. Spread compote on it, cover with 2nd bottom. Chill for about 2 hours.

4. 4

   Chop off chips from the chocolate coating. Whip the cream until stiff, while adding cream firmer, vanillin sugar and 2 tablespoons of sugar. Fold in 2-3 tablespoons of schnapps. Spread a good 1/3 cream on the 2nd base. Cover with 3rd base. Spread 1/3 of the cream on the cake and decorate with the rest of the cream, plum wedges and couverture shavings