Fine plum cake with advocaat cream

Name: Fine plum cake with advocaat cream
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 175 g Flour; 1/2 TEASPOON Baking soda; 1 pinch Salt; 175 g room-warm butter; 125 g demerara sugar; 100 g white sugar; 3 Eggs (size M); 1 TEASPOON pure vanilla extract; 2 TEASPOONS grated zest of 1 organic lemon; 5 TABLESPOONS + 150 g whipped cream; 100 g Raspberry Jelly; 250 g Plums (alternatively 200 g frozen); 4 TABLESPOONS Egg liqueur; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 12

175 g Flour
1/2 TEASPOON Baking soda
1 pinch Salt
175 g room-warm butter
125 g demerara sugar
100 g white sugar
3 Eggs (size M)
1 TEASPOON pure vanilla extract
2 TEASPOONS grated zest of 1 organic lemon
5 TABLESPOONS + 150 g whipped cream
100 g Raspberry Jelly
250 g Plums (alternatively 200 g frozen)
4 TABLESPOONS Egg liqueur
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, baking soda and salt in a bowl. Cream butter, brown and white sugar with the whisk of the hand mixer. Stir in the eggs one after the other on the lowest setting. Add vanilla extract and lemon zest. Alternately stir in flour mixture and 5 tbsp. cream. Put the dough into a greased springform pan (20 cm ∅), dust with flour and smooth it down
2
Simmer the raspberry jelly in a pot while stirring for 3-5 minutes. Then stir in the plums and add the fruit mass to the dough
3
Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the middle shelf for approx. 30 minutes until the cake is golden brown. Cover the cake with aluminium foil and continue baking for approx. 30 minutes (stick test), remove and allow to cool
4
Whip 150 g cream and egg liqueur. Dust the cake with icing sugar and add the advocaat cream
5
Preparation time approx. 1 hour 40 minutes. waiting time approx. 2 hours