Plum and sour cream cake with almond bases
easy
105 mins
105 mins
Ingredients
- 2 Eggs (Gr. M)
- 50 g + 3 tablespoons sugar
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 50 g Flour
- 15 g Cornstarch
- 1 coated Tsp Baking Powder
- 100 g flaked almonds
- 300 g Plums / Plum plums
- 1 Organic Lemon
- 1⁄2 Package Vanilla custard powder
- 1⁄4 l Cherry nectar
- 7-10 Tbsp Cinnamon
- 400 g Schmand
- 75 g Icing sugar
- 7-10 Tbsp edible flowers
- baking paper
Directions
- 1
Line the bottom of a springform pan (approx. 18 cm Ø) with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate the eggs. Beat the egg white, 50 g sugar, vanilla sugar, 2 tbsp cold water and 1 pinch of salt until stiff with the whisks of the mixer.
- 2
Stir in the egg yolk. Mix flour, starch and baking powder, sieve on top and fold in.
- 3
Smooth out approx. 1⁄4 of the sponge cake mixture in the mould and sprinkle with 25 g almonds. Bake in a hot oven for about 12 minutes. Take it out of the springform pan. Bake 3 more cakes with the rest of the sponge mixture and almonds.
- 4
If necessary, clean the springform pan in between. Let all floors cool down.
- 5
Wash, halve and stone the plums. Wash the lemon hot, dry and finely grate the rind. Stir pudding powder and 5 tbsp. cherry nectar until smooth. Rest nectar, lemon peel, 3 tablespoons sugar and 1 Msp.
- 6
Boil up the cinnamon. Add plums and simmer for 2-3 minutes, stirring continuously. Stir in the pudding powder and continue to simmer for about 1 minute. Let it cool down for about 10 minutes, stirring more often.
- 7
Spread the plum compote evenly over 3 soils. Let it cool down. Beat the sour cream and icing sugar with the whisks of the mixer until stiff. Spread the cream over all 4 cake layers. Place the soils with compote on top of each other, place the soils without compote on top.
- 8
Chill for about 1 hour. Possibly decorate with edible flowers.
Nutrition Facts
380 kcal
39 g
21 g
7 g
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