Hazelnut-plum tart

Name: Hazelnut-plum tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 75 g Dark chocolate; 80 g Butter; 80 g + 2 tablespoons sugar; 5 Eggs (size M); 200 g ground hazelnuts; 4 TABLESPOONS Rum; 1 TEASPOON Baking Powder; 6 sheets Gelatine; 300 g Plums; 75 ml Plum juice; 250 g Low-fat curd; 600 g Whipped cream; 2 packages Vanillin sugar; 1 package Cream stabiliser; 1 TABLESPOON redcurrant jelly; 50 g Hazelnut brittle; 7-10 Tbsp Plum wedges, hazelnut kernels, mint leaves and meringue; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

75 g Dark chocolate
80 g Butter
80 g + 2 tablespoons sugar
5 Eggs (size M)
200 g ground hazelnuts
4 TABLESPOONS Rum
1 TEASPOON Baking Powder
6 sheets Gelatine
300 g Plums
75 ml Plum juice
250 g Low-fat curd
600 g Whipped cream
2 packages Vanillin sugar
1 package Cream stabiliser
1 TABLESPOON redcurrant jelly
50 g Hazelnut brittle
7-10 Tbsp Plum wedges, hazelnut kernels, mint leaves and meringue
baking paper

Directions

1
Finely grate the chocolate. Cream butter and 80 g sugar with the whisk of the hand mixer. Separate the eggs and stir in the egg yolk. Add chocolate, ground hazelnuts, 2 tablespoons of rum and baking powder and stir in briefly. Beat the egg white until stiff and fold into the nut mixture in portions. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Take out.
2
Remove the cake base from the edge and let it cool down. For the filling, soak the gelatine in cold water. Clean, wash, halve and stone the plums. Cut the fruit flesh into slices. Boil up the juice. Steam the plums for 2 minutes, drain well. Collect the juice, let the plums cool down. Mix quark, 2 tablespoons sugar and 2 tablespoons rum. Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon of the cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Fold in plum wedges. Whip 200 g cream and 1 packet of vanilla sugar until stiff, fold in. Cut the cake base horizontally. Cover the bottom base with a springform pan rim. Spread the cream on top. Place the second cake base on top. Chill for 1 hour.
3
Stir 1 tablespoon of the cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Fold in plum wedges. Whip 200 g cream and 1 packet of vanilla sugar until stiff, fold in. Cut the cake base horizontally. Cover the bottom base with a springform pan rim. Spread the cream on top. Place the second cake base on top. Chill for 1 hour. Whip 400 g cream, 1 sachet vanilla sugar and cream setting agent until stiff. Fill 4 tablespoons into a piping bag with star-shaped spout. Remove the cake from the edge of the springform pan. Spread the cream all around the cake. Spray dab onto the cake. Refrigerate for another 1 hour. Warm up the prune juice and jelly and let it cool down again. Decorate the cake with hazelnut brittle, plum wedges, hazelnut kernels, mint leaves and small meringue blossoms. Sprinkle with boiled plum juice
4
Whip 400 g cream, 1 sachet vanilla sugar and cream setting agent until stiff. Fill 4 tablespoons into a piping bag with star-shaped spout. Remove the cake from the edge of the springform pan. Spread the cream all around the cake. Spray dab onto the cake. Refrigerate for another 1 hour. Warm up the prune juice and jelly and let it cool down again. Decorate the cake with hazelnut brittle, plum wedges, hazelnut kernels, mint leaves and small meringue blossoms. Sprinkle with boiled plum juice
5
waiting time approx. 2 hours