fruit soil with marinated summer plums

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 2 tablespoons of cold water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g sugar and vanilla sugar. Stir in egg yolks one after the other. Mix flour, starch and baking powder. Sift two portions over the egg mixture and fold in. Grease a fruit base (approx. 27 cm Ø) and sprinkle with breadcrumbs

2. 2

   Put the sponge cake into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from the oven, let cool on a cake rack for approx. 15 minutes. Turn out the base from the pan and let it cool down for about 1 hour

3. 3

   Wash plums, cut in half, stone. Cut plums into thin slices. Bring orange juice, 100 g sugar and vanilla sugar to the boil in a saucepan, boil over medium heat for 5-8 minutes, remove from heat. Add the plums to the syrup, let cool for about 15 minutes. Pour into a sieve, collecting the syrup

4. 4

   Lay the plums fan-shaped on the ground from the outside to the inside. Fill syrup with water to 250 ml. Put the cake glaze powder in a pot and slowly add the syrup while stirring. Bring the glaze to the boil while stirring constantly, spread it on the plums with a tablespoon and chill for about 1 hour. Whipped cream tastes good with it

5. 5

   waiting time approx. 1 1/2 hours

6. 6

   Fig. 03 + 04: Edge dusted with icing sugar

Nutrition Facts

KCAL
150 kcal

CARBS
31 g

FATS
2 g

PROTEINS
3 g