Plum-Amarettini cake

Ingredients

Directions

1. 1

   Put the lady fingers and 100 g Amarettini in a freezer bag and crumble with the cake roll. Melt butter in a small pot. Mix crumbs and butter. Brush the bottom of a springform pan (24 cm Ø) with oil, then spread the crumb mixture on the bottom and press firmly. Put the mould in a cold place. Wash, halve and stone the plums.

2. 2

   Cut 2/3 of the plums into small pieces. Soak the gelatine in cold water. Mix cream cheese, yoghurt, lemon juice and sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of cream cheese, then stir into the remaining cream. Fold in plum cubes. Chill the cream until it starts to gel (15-20 minutes). Whip cream until stiff and fold into the cream. Spread the cream on the crumb base and smooth it down. Chill the cake for at least 4 hours. For the compote, cut the remaining plums into slices.

3. 3

   Fold in plum cubes. Chill the cream until it starts to gel (15-20 minutes). Whip cream until stiff and fold into the cream. Spread the cream on the crumb base and smooth it down. Chill the cake for at least 4 hours. For the compote, cut the remaining plums into slices. Bring the juice to the boil. Stir the starch and some water until smooth and bind the juice with it. Bring juice to the boil, simmer for about 1 minute while stirring, then add the plums. Let the compote cool down while stirring occasionally. Remove the cake from the tin and decorate with compote, amarettini and mint leaves

4. 4

   Bring the juice to the boil. Stir the starch and some water until smooth and bind the juice with it. Bring juice to the boil, simmer for about 1 minute while stirring, then add the plums. Let the compote cool down while stirring occasionally. Remove the cake from the tin and decorate with compote, amarettini and mint leaves

5. 5

   4 hours waiting time