Festive plum tart

Name: Festive plum tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 125 g Butter or margarine; 275 g Sugar; 2 packages Vanillin sugar; 3 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 50 g flaked almonds; 50 ml Milk; 400 g Plums; 450 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Cinnamon; 4 sheets white gelatine; 500 g Mascarpone; 250 g Cream curd; 100 ml Lemon juice; 7-10 Tbsp cream tuff¿s and sugar flowers; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

125 g Butter or margarine
275 g Sugar
2 packages Vanillin sugar
3 Eggs (size M)
250 g Flour
1/2 package Baking Powder
50 g flaked almonds
50 ml Milk
400 g Plums
450 ml red currant juice © no longer on sale
7-10 Tbsp !!©
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Cinnamon
4 sheets white gelatine
500 g Mascarpone
250 g Cream curd
100 ml Lemon juice
7-10 Tbsp cream tuff¿s and sugar flowers
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the dough, beat the fat, 100 g sugar and 1 packet of vanilla sugar until fluffy. Stir in the eggs one by one. Mix flour, baking powder and almonds. Alternately stir in with milk. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Then let it cool down and cut in half crosswise 1 time. Cover the bottom base with the edge of the springform pan. In the meantime clean, halve and stone the plums for the compote.
3
Cut the flesh into slices. Stir 6 tablespoons of juice, 5 tablespoons of sugar and pudding powder until smooth. Simmer covered with the rest of the juice and plums for about 10 minutes. Season with cinnamon. Stir in the pudding powder and bring to the boil again.
4
Divide the upper half of the dough into cake pieces. Decorate each piece with some of the still liquid compote. Allow the rest of the compote to cool slightly and spread it on the bottom cake layer, except for 2 tablespoons for the cream.
5
Allow to set completely. In the meantime, soak gelatine in cold water for the cream. Mix mascarpone, quark, lemon juice, remaining vanillin sugar and sugar. Squeeze the gelatine, dissolve lukewarm.
6
Add the remaining compote and stir into the cream. Spread evenly on the compote, place individual pieces of cake on top as desired and allow to set. Before serving, decorate with cream tuff and small sugar flowers.
7
Results in about 12 pieces.