Pfaumen-Schmand cake

Name: Pfaumen-Schmand cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g Butter; 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 125 g Flour; 25 g Cornstarch; 2 coated Tsp Baking Powder; 1 TABLESPOON Milk; 500 g Plums; 1 Vanilla pod; 1 package glaze; 100 g Marzipan raw mass; 250 g Schmand; 1 package Sauce powder "Vanilla flavor; 200 g Whipped cream; 2 TABLESPOONS flaked almonds; 3 TABLESPOONS Plum jam; 7-10 Tbsp Mint; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g Butter
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
2 Eggs (size M)
125 g Flour
25 g Cornstarch
2 coated Tsp Baking Powder
1 TABLESPOON Milk
500 g Plums
1 Vanilla pod
1 package glaze
100 g Marzipan raw mass
250 g Schmand
1 package Sauce powder "Vanilla flavor
200 g Whipped cream
2 TABLESPOONS flaked almonds
3 TABLESPOONS Plum jam
7-10 Tbsp Mint
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the butter, 100 g sugar, vanillin sugar and salt until fluffy with the whisk of the hand mixer. Beat the eggs one after the other. Sift flour, starch and baking powder and stir into the dough with milk by the spoonful. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 15 minutes. Remove from the oven, loosen the rim of the springform pan.
2
Let the cake cool down on a grid. Place the base on a plate and cover with a cake ring. Wash, stone and quarter the plums. Cut the vanilla pod in half lengthwise and scrape out the pulp. Place the plums, remaining sugar, vanilla pod and pulp in a pot and bring to the boil while stirring. Leave to cool slightly. Mix the cake glaze and 50 ml water in a pot. Add plum compote and bring to the boil while stirring. Pour onto the base and smooth down. Chill for 2 hours. Grate marzipan finely. Mix the sour cream and marzipan with the whisks of the hand mixer, pouring in the sauce powder. Whip cream until stiff and fold into the cream.
3
Add plum compote and bring to the boil while stirring. Pour onto the base and smooth down. Chill for 2 hours. Grate marzipan finely. Mix the sour cream and marzipan with the whisks of the hand mixer, pouring in the sauce powder. Whip cream until stiff and fold into the cream. Set 3 tablespoons of cream aside. Spread the remaining marzipan cream on the cake. Loosen the edge of the cake. Roast the almonds in a pan without fat until golden brown and let them cool down. Spread the bottom edge of the cake with cream and press on the flaked almonds. Pass the plum puree through a sieve and fill into a small piping bag with a perforated spout. Spray small plums onto the cake and decorate with mint leaves
4
Set 3 tablespoons of cream aside. Spread the remaining marzipan cream on the cake. Loosen the edge of the cake. Roast the almonds in a pan without fat until golden brown and let them cool down. Spread the bottom edge of the cake with cream and press on the flaked almonds. Pass the plum puree through a sieve and fill into a small piping bag with a perforated spout. Spray small plums onto the cake and decorate with mint leaves
5
waiting time approx. 2 1/2 hours