Marzipan-poppy cake with plums

Name: Marzipan-poppy cake with plums
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 eggs (Gr. M), 75 g + 75 g sugar; 3 packages Vanillin sugar; 50 g flour, 25 g cornstarch; 1 coated Tsp Baking Powder; 2 Pckch. Pudding powder "Vanilla"; 400 ml Milk, 50 g ground. Poppy; 1 glass (720 ml) Plums; 600 g Whipped cream; 2 packages Cream stabiliser; 1 package (400 g) "Marzipan; 7-10 Tbsp Ceiling"; 7-10 Tbsp Gold and silver beads,; 7-10 Tbsp Poppy seeds and ground pistachios; to decorate, baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 eggs (Gr. M), 75 g + 75 g sugar
3 packages Vanillin sugar
50 g flour, 25 g cornstarch
1 coated Tsp Baking Powder
2 Pckch. Pudding powder "Vanilla"
400 ml Milk, 50 g ground. Poppy
1 glass (720 ml) Plums
600 g Whipped cream
2 packages Cream stabiliser
1 package (400 g) "Marzipan
7-10 Tbsp Ceiling"
7-10 Tbsp Gold and silver beads,
7-10 Tbsp Poppy seeds and ground pistachios
to decorate, baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg white until stiff, 75 g sugar and
2
Sprinkle 1 sachet of vanillin sugar. Beat in the egg yolks one by one. Sift the flour, starch and baking powder into it and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down
3
Mix 1 packet of custard powder and 5 tablespoons of milk. Bring the rest of the milk, 75 g sugar and poppy seeds to the boil, simmer for about 5 minutes. Stir in pudding powder and simmer for about 1 minute. Cool down
4
Drain the plums, collect the juice, if necessary fill up to 400 ml with water. Mix 5 tablespoons of juice and 1 packet of custard powder. Boil up the rest of the juice. Stir in pudding powder, simmer for 1 minute. Fold in plums. Place the cake ring around the base. Spread the compote on it and let it cool down. Chill for about 1 hour.
5
Whip the cream until stiff, adding the firming agent and 2 sachets of vanilla sugar. Stir the poppy seed mixture until smooth. Stir the cream, up to 4 tbsp. briefly into the poppy seed mixture in portions using a hand mixer. Spread on the compote. Chill for approx. 3 hours.
6
Place the marzipan cover with the foil facing upwards on the cake. Remove the foil and press the marzipan onto the cake. Cut off any protruding marzipan, e.g. cut out stars. Decorate the cake with stars, cream etc.