Beat the fat, 375 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Add egg liqueur and continue to stir until the sugar is completely dissolved. Add flour, baking powder and almonds and stir in. Pour the dough into a greased star-shaped cake tin (2.5 litres capacity) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven, place on a grid and let it cool down for 25-30 minutes. Then turn out of the tin and let it cool down. Coarsely chop the chocolate for the icing. Warm the cream, add the chocolate and coconut fat, and melt in it over a low heat while stirring. Allow to cool for approx. 30 minutes at room temperature while stirring several times. Then run over the fallen cake. Chill for 2-3 hours. In the meantime, pour the plums into a sieve, drain well, collecting the juice. Stir starch and 25 g sugar until smooth. Boil up the plum juice, star anise, cinnamon sticks and orange peel. Carefully remove the spices from the juice and set aside. Add starch while stirring, bring to the boil again and simmer for about 1 minute. Remove from the heat, carefully mix in plums, add spices again. Serve cake and plums together. Serve with whipped cream sprinkled with cinnamon
4 hours waiting time
Picture 1+2 Sprinkle cake with cocoa powder