Cream cake with punch plums
easy
60 mins
60 mins
Ingredients
- 250 g semi-soft dried plums, 9 tablespoons port wine
- 7-10 Tbsp slightly + 200 g butter/margarine
- 7-10 Tbsp Breadcrumbs
- 150 g + 1 tablespoon sugar, salt
- 2 coated Tsp Cinnamon
- 3 eggs , 250 g flour (Gr. M)
- 3 deleted Tsp Baking Powder
- 100 g Dark chocolate coating
- 250 g + 1-2 tablespoons wild cranberries
- 600 g Whipped cream
- 2 packages Cream stabiliser
- 1 untreated orange slice
Directions
- 1
Quarter the plums, sprinkle with 5 tablespoons of port wine and leave to stand for approx. 3 hours. Grease a springform pan (26 cm Ø), sprinkle with breadcrumbs
- 2
Cream 200 g fat, 150 g sugar, 1 pinch of salt and 1 tsp cinnamon. Stir in the eggs one by one. Mix flour, baking powder and 4 tablespoons port wine. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Cool down
- 3
Coarsely chop the chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). As soon as it begins to set, use a spatula to plane it off in shavings
- 4
Cut the cake base 2 x horizontally. Close the cake ring around the lower cake base. Spread 250 g cranberries on top. Place the 2nd cake base on top. Spread plums on top. Whip the cream until stiff, while pouring in 1 tbsp. sugar, 1 tsp. cinnamon and cream firming agent. Spread a good 1/3 cream on the plums. 3. lay the base on top
- 5
Spread the cake with 2/3 of the remaining cream and decorate with cream tuffs, 1-2 tablespoons cranberries, orange slice and chocolate shavings. Chill for about 3 hours
Nutrition Facts
460 kcal
47 g
26 g
5 g
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