Hazelnut biscuit cake with plum cream

Name: Hazelnut biscuit cake with plum cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 100 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1/4 TEASPOON Cinnamon; 50 g Flour; 50 g Cornstarch; 40 g ground hazelnuts; baking paper; 500 g Plums; 50 g Sugar; 8 sheets white gelatine; 2 packages Vanillin sugar; 2 TABLESPOONS Port wine; 3 1/2 (200 g each) Cup of whipped cream; 1 package Cream stabiliser; 16 Hazelnut kernels; 1 package (100 g) Hazelnut brittle

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1/4 TEASPOON Cinnamon
50 g Flour
50 g Cornstarch
40 g ground hazelnuts
baking paper
500 g Plums
50 g Sugar
8 sheets white gelatine
2 packages Vanillin sugar
2 TABLESPOONS Port wine
3 1/2 (200 g each) Cup of whipped cream
1 package Cream stabiliser
16 Hazelnut kernels
1 package (100 g) Hazelnut brittle

Directions

1
Beat the eggs, sugar, lemon zest and cinnamon with the whisk of the hand mixer until thick and frothy. Mix flour, starch and hazelnuts and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake mixture and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 35 minutes. Remove from the tin, turn onto a cake rack and remove the baking parchment. Let it cool down. Wash, halve and stone the plums.
2
Bring sugar and 1/8 litre water to the boil and steam the plums, except for some for decoration, for 5-8 minutes. Drain. Soak the gelatine in plenty of cold water for about 10 minutes. Puree the plums. Stir in 1 packet of vanilla sugar and port wine. Squeeze the gelatine gently and dissolve in a water bath. Stir into the puree. Place in a cool place until the mixture begins to gel. Whip 2 cups of cream until stiff and fold in. Cut the cake base horizontally once. Close the cake ring around the lower cake base. Spread plum puree on top. Place the upper cake base on top. Refrigerate for 2 hours.
3
Whip 2 cups of cream until stiff and fold in. Cut the cake base horizontally once. Close the cake ring around the lower cake base. Spread plum puree on top. Place the upper cake base on top. Refrigerate for 2 hours. Whip the rest of the cream, the remaining vanilla sugar and the cream firmer until stiff. Remove the cake ring. Spread the cake with approx. 2/3 of the cream. Pour the rest of the whipped cream into a piping bag with a star-shaped spout and sprinkle 16 cream patches on top. Cut remaining plums into slices. Decorate the cream patches with plum wedges and hazelnuts. Sprinkle brittle on the cake's edge and centre. Results in about 16 pieces
4
Remove the cake ring. Spread the cake with approx. 2/3 of the cream. Pour the rest of the whipped cream into a piping bag with a star-shaped spout and sprinkle 16 cream patches on top. Cut remaining plums into slices. Decorate the cream patches with plum wedges and hazelnuts. Sprinkle brittle on the cake's edge and centre. Results in about 16 pieces