Plum and walnut tart

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 50 g Walnut halves
  • 4 Eggs (size M)
  • 125 g Sugar
  • 1 package Vanillin sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 7-10 Tbsp Parchment paper and grease
  • 750 g Plums
  • 150 g Walnut halves
  • 4 TABLESPOONS Slibowitz
  • 800 g Whipped cream
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Cinnamon

Directions

  1. 1

    Chop walnuts for the sponge cake. Beat the eggs, sugar and vanillin sugar until thick and frothy. Mix flour and starch, sieve over the mixture and add the walnuts. Fold in everything. Line the bottom of a springform pan (26 cm Ø) with parchment paper.

  2. 2

    Grease the mould. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 40 minutes. Remove from the tin and let cool off.

  3. 3

    Wash, quarter and stone the plums. Set aside 12 plum quarters and walnut halves each. Finely chop remaining walnuts. Halve the sponge cake horizontally once and sprinkle the bottoms with slivovitz.

  4. 4

    Place the plums on the bottom shelf. Whip 400 g cream and vanillin sugar until stiff. Fold in half of the chopped walnuts and spread everything on the plums. Place the second cake layer on top. Whip 400 g cream until stiff.

  5. 5

    Fill half of it into a piping bag with star-shaped spout. Spread the rest of the cream all around the cake. Sprinkle the edge of the cake with nuts. Decorate the cake with cream dabs, plum wedges and walnut halves.

  6. 6

    Dust with cinnamon.

Categories & Tags

Cakes & PastriesexoticCakeCake