Cream slices with Cointreau plums

Name: Cream slices with Cointreau plums
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 200 g Walnut kernels; 4 Eggs (size M); 300 g Whole milk yoghurt; 150 g Whipped cream; 450 g + 4 tablespoons sugar; 450 g Flour; 1 1/2 packs Baking Powder; 1 kg Schmand; 2 packages Vanillin sugar; 800 g Plums; 2 untreated oranges; 4 TABLESPOONS Orange liqueur; 2 TEASPOONS Cornstarch; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

200 g Walnut kernels
4 Eggs (size M)
300 g Whole milk yoghurt
150 g Whipped cream
450 g + 4 tablespoons sugar
450 g Flour
1 1/2 packs Baking Powder
1 kg Schmand
2 packages Vanillin sugar
800 g Plums
2 untreated oranges
4 TABLESPOONS Orange liqueur
2 TEASPOONS Cornstarch
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the walnuts. Mix eggs, yoghurt, cream and 300 g sugar with the whisk of the hand mixer. Mix flour, baking powder and nuts, stir into the egg mixture
2
Put the dough into a greased, flour-spread fat pan (32 x 39 cm) of the oven and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Take the finished cake out of the oven and let it cool down
3
Briefly whip the sour cream, 150 g sugar and vanilla sugar with the whisks of the hand mixer. Spread the cream over the cake and spread evenly. Refrigerate the cake for at least 4 hours or better 2 hours
4
Wash the plums, cut in half, remove stones. Wash oranges hot, grate dry, grate peel thinly. Halve oranges, squeeze juice. Boil up liqueur, 4 tablespoons sugar and orange juice. Add plums, bring to the boil and stew for about 10 minutes. Stir starch and 4 tbsp. water until smooth. Pour into the boiling liquid while stirring, bring to the boil again and simmer for 1-2 minutes. Let the plums cool down
5
Cut the cake into pieces and spread the plums on top
6
Waiting time approx. 5 hours