Fine plum cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tbsp. water until stiff. Add 125 g sugar and vanilla sugar. Fold in the egg yolks bit by bit. Mix flour, ground nuts and baking powder and fold into the egg cream. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let it cool down on a cake rack

2. 2

   Wash 600 g plums, drain and stone them. Put them in a saucepan with 100 g sugar and 5 tablespoons of Armagnac. Cover and simmer for 6-8 minutes until soft. Puree everything finely. Pour into a bowl. Soak gelatine in cold water. Squeeze well and dissolve in the hot plum puree. Place in a cool place until the puree begins to gel. Whip 200 g cream until stiff and fold in

3. 3

   Remove the base from the pan and remove the baking paper. Cut the base in half horizontally. Place a cake ring around the lower cake base. Pour cream on it, smooth it down, place the top cake layer on top. Chill for at least 4 hours.

4. 4

   Chop the chocolate and melt over a warm water bath. Roast nut flakes in a pan without fat, remove and let them cool down. Wash 150 g plums, drain well, remove stones and cut into slices. Sprinkle with 2 tablespoons Armagnac

5. 5

   Whip 300 g cream until stiff. Pour about half of it into a piping bag with a large star-shaped spout. Spread the rest of the cream on the cake. Pull a cake comb along the edge of the cake from bottom to top. Spray tuffs onto the cake. Pour chocolate into a small piping bag. Draw lines over the edge of the cake and tuffs. Decorate with plum wedges and hazelnut leaves. Keep cool until serving

6. 6

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
270 kcal

CARBS
27 g

FATS
15 g

PROTEINS
5 g