Plum and mascarpone cake

Name: Plum and mascarpone cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 5 TABLESPOONS Milk; 125 g Flour; 1 coated Tsp Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp For the compote and the cream:; 1 kg Plums; 200 ml Plum nectar; 100 g Sugar; 1 Cinnamon stick; 4 TABLESPOONS Lemon juice; 7-10 Tbsp lemon spiral of 1/2 untreated lemons; 30 g Cornstarch; 250 g Mascarpone; 250 g Low-fat curd; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g Whipped cream; 1 package Cream stabiliser; 2 TABLESPOONS Plum jam; 1/2 TEASPOON Cinnamon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
5 TABLESPOONS Milk
125 g Flour
1 coated Tsp Baking Powder
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp For the compote and the cream:
1 kg Plums
200 ml Plum nectar
100 g Sugar
1 Cinnamon stick
4 TABLESPOONS Lemon juice
7-10 Tbsp lemon spiral of 1/2 untreated lemons
30 g Cornstarch
250 g Mascarpone
250 g Low-fat curd
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g Whipped cream
1 package Cream stabiliser
2 TABLESPOONS Plum jam
1/2 TEASPOON Cinnamon

Directions

1
Cream fat, sugar and vanillin sugar. Stir in eggs one after the other, add milk. Mix flour and baking powder and stir in. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 20 minutes. Leave to cool in the tin on a cake rack. In the meantime, wash the plums, dab dry, quarter and stone them.
3
Bring 1/8 litre of plum nectar, 70 g sugar, cinnamon stick, 2 tablespoons lemon juice, lemon peel and plums to the boil in a pot. Cover and stew for 4-5 minutes. Take some slices of plums out of the pot for decoration and let them drip off.
4
Stir starch and remaining juice until smooth. Stir into the compote and bring to the boil again briefly. Remove cinnamon stick and lemon peel and spread the compote on the sponge base. Let it cool down.
5
Mix mascarpone, quark, remaining sugar, vanillin sugar, remaining lemon juice and grated lemon peel. Whip the cream and cream firmer until stiff. Fold into the mascarpone cream and spread on the plum compote.
6
Spread a few drops of plum jam on the cream and wave it through the cream with a spoon. Put the cake in a cool place for about 1 hour. Remove from the tin and decorate with plum wedges. Serve dusted with cinnamon.