Marzipan-port wine-plum tart

Name: Marzipan-port wine-plum tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Cup (500 g) half dried plums; 100 ml red port wine; 175 g Butter or margarine; 135 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 4-5 Tbsp Milk; 100 g crushed almonds; 50 g flaked almonds; 8 Almond kernels (without skin); 1 TEASPOON Lemon juice; 700 g Whipped cream; 2 packages Cream stabiliser; 1 package (300 g) Very fine marzipan blanket ready rolled out; 1 TABLESPOON ground pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Cup (500 g) half dried plums
100 ml red port wine
175 g Butter or margarine
135 g Sugar
3 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
175 g Flour
1/2 package Baking Powder
4-5 Tbsp Milk
100 g crushed almonds
50 g flaked almonds
8 Almond kernels (without skin)
1 TEASPOON Lemon juice
700 g Whipped cream
2 packages Cream stabiliser
1 package (300 g) Very fine marzipan blanket ready rolled out
1 TABLESPOON ground pistachio kernels
7-10 Tbsp Grease

Directions

1
Put 4 plums aside for decoration. Chop the remaining plums coarsely and marinate in 75 ml port wine. For the base, mix the fat, 125 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix flour and baking powder, add and stir in. Stir in milk. Fill the dough into a well greased springform pan (26 cm Ø), smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Meanwhile roast ground almonds in a pan without fat until golden brown. Remove from the pan and let cool off. Also roast the flaked almonds in the pan until golden. Remove from the pan, put aside and let cool off. Roast whole almonds in the pan until golden and sprinkle with 10 g sugar. Remove from the pan and allow to cool. Take the cake out of the oven, place it on a grid, remove it from the edge with a knife, sprinkle with 25 ml port wine and let it cool in the pan. In the meantime puree plums in port wine and lemon juice. Remove the base from the mould. Spread the pureed plums evenly on top. Put 600 g cream in a mixing bowl. Whisk with the whisk of the hand mixer. Sprinkle in 2 sachets of vanilla sugar and cream setting agent.
3
In the meantime puree plums in port wine and lemon juice. Remove the base from the mould. Spread the pureed plums evenly on top. Put 600 g cream in a mixing bowl. Whisk with the whisk of the hand mixer. Sprinkle in 2 sachets of vanilla sugar and cream setting agent. Whip until stiff. Stir in ground almonds. Spread almond cream on the plum mixture and spread it thinly around the edge. Roll off the marzipan cover, place it in the middle of the cake and press it all around. Carefully press the flaked almonds onto the marzipan edge. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and squirt 8 tuffs onto the cake. Decorate with halved plums and almonds. Serve sprinkled with pistachios
4
Stir in ground almonds. Spread almond cream on the plum mixture and spread it thinly around the edge. Roll off the marzipan cover, place it in the middle of the cake and press it all around. Carefully press the flaked almonds onto the marzipan edge. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and squirt 8 tuffs onto the cake. Decorate with halved plums and almonds. Serve sprinkled with pistachios