Plum and mascarpone cake

Name: Plum and mascarpone cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 200 g Butter; 340 g + 2 tablespoons sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Milk; 200 g Whipped cream; 120 g flaked almonds; 2 TABLESPOONS ground pistachio kernels; 300 g Plums; 1 package Pudding powder "Vanilla Flavor"; 150 ml Plum juice; 4 TABLESPOONS Lemon juice; 6 sheets Gelatine; 250 g Mascarpone; 100 g Schmand; 6 TABLESPOONS Amaretto (almond liqueur); 1 package Vanillin sugar; 7-10 Tbsp Fat and ground almonds

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

200 g Butter
340 g + 2 tablespoons sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS Milk
200 g Whipped cream
120 g flaked almonds
2 TABLESPOONS ground pistachio kernels
300 g Plums
1 package Pudding powder "Vanilla Flavor"
150 ml Plum juice
4 TABLESPOONS Lemon juice
6 sheets Gelatine
250 g Mascarpone
100 g Schmand
6 TABLESPOONS Amaretto (almond liqueur)
1 package Vanillin sugar
7-10 Tbsp Fat and ground almonds

Directions

1
Cream 150 g butter and 150 g sugar. Stir in the eggs one by one. Mix flour and baking powder. Alternate briefly with the milk. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with ground almonds. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15 minutes. In the meantime melt 50 g butter in a pot. Add 75 g sugar and cook until melted.
2
Add 100 g cream and simmer for 2 minutes. Stir in almond flakes and pistachios. Spread on the pre-baked cake and bake for 20-25 minutes. Cool in the tin for about 15 minutes. Remove from the tin and let cool completely on a cake rack. For the compote, clean, wash, halve and stone the plums. Cut the flesh into quarters. Stir the pudding powder, 40 g sugar and 6 tablespoons prune juice until smooth. Simmer the remaining juice, plums, 2 tablespoons of sugar and 2 tablespoons of lemon juice for 3 minutes. Add the mixed powder. Bring to the boil while stirring. Cut the cake base in half. Cover the bottom base with a springform pan rim. Let the compote cool down a bit and spread it on the cake base. Place in the refrigerator for about 1 hour. For the cream, soak gelatine in cold water.
3
Add the mixed powder. Bring to the boil while stirring. Cut the cake base in half. Cover the bottom base with a springform pan rim. Let the compote cool down a bit and spread it on the cake base. Place in the refrigerator for about 1 hour. For the cream, soak gelatine in cold water. Mix mascarpone, sour cream, 75 g sugar, 2 tablespoons lemon juice and amaretto. Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of cream. Stir the gelatine into the rest of the cream. Whip 100 g cream and vanillin sugar until stiff, fold in. Spread on the compote. Cut the cake lid into 12 cake pieces. Place the cake on the cream at a slight angle. Chill for 2 hours
4
Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of cream. Stir the gelatine into the rest of the cream. Whip 100 g cream and vanillin sugar until stiff, fold in. Spread on the compote. Cut the cake lid into 12 cake pieces. Place the cake on the cream at a slight angle. Chill for 2 hours
5
waiting time approx. 4 hours