Butter biscuit slices with plum jam

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 30
  • 7-10 Tbsp fat & flour
  • 250 g + 400 g soft butter
  • 275 g + 150 g + 50 g sugar
  • 7-10 Tbsp grated peel and 3 tablespoons juice of 1 organic lemon
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 300 g Flour
  • 1⁄2 Package Baking Powder
  • 7-10 Tbsp 1 1⁄2 l milk
  • 7-10 Tbsp 3 P. custard powder vanilla (for cooking; for each 1⁄2 l milk)
  • 5 TABLESPOONS Rum
  • 1 package (200 g; 30 pieces) Wholemeal butter biscuits
  • 375 g Plum jam
  • 75 g Dark chocolate
  • 5 tablespoons (50 g) Whipped cream cling film
  • 1 disposable piping bag or small freezer bag

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Mix 250 g butter, 275 g sugar, lemon zest and 1 pinch of salt with the whisks of the hand mixer for approx. 8 minutes until creamy.

  2. 2

    Stir in the eggs one by one. Mix flour and baking powder, alternating with lemon juice.

  3. 3

    Spread the dough on the fat pan and bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Let the cake cool down.

  4. 4

    1 ¼ Boil up l milk and 150 g sugar. Mix the rest of the milk and pudding powder. Remove the milk from the stove and stir in the pudding powder. Bring to the boil again and simmer for about 1 minute while stirring.

  5. 5

    Pour into a bowl and place foil directly on the pudding. Let it cool down.

  6. 6

    For the syrup, bring 5 tablespoons of water and 50 g of sugar to the boil in a small pot and let it cool down. Stir rum into the syrup. Place the butter biscuits on a tray with the top side up next to each other and sprinkle with the syrup.

  7. 7

    Stir the pudding vigorously. Whisk 400 g butter with the whisk of the hand mixer for about 10 minutes until white and creamy. Stir the pudding into the butter cream by the spoonful.

  8. 8

    Cut the cake in half crosswise to make 2 smaller plates. Place on cake plates or trays. Spread both halves of the cake one after the other with plum puree and butter cream and cover with the biscuits.

  9. 9

    Finely chop the chocolate and melt it in a small pot with cream while stirring at low heat. Pour into the disposable piping bag and cut off a small corner. Decorate the cake with it in strips.

  10. 10

    Chill for about 2 hours.

Nutrition Facts

KCAL
610 kcal
CARBS
60 g
FATS
35 g
PROTEINS
8 g