Plum cream cake

Ingredients

Directions

1. 1

   For the base, beat the fat, 100 g sugar, salt and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Add the eggs one by one and stir in. Stir in lemon zest. Mix flour and baking powder, sieve onto the fat egg mass and stir in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.

2. 2

   In the meantime, wash the plums, drain them in a sieve, halve and stone them. Let the puff pastry thaw at room temperature for about 15 minutes. Take the cake out of the oven, place it on a grid and remove it from the edge of the springform pan with a knife. Let it cool down in the mould. Then roll out the puff pastry on a floured work surface to form a circle (26 cm Ø). Place on a baking tray lined with baking paper. Cut into 8 cake pieces of the same size and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-18 minutes. Remove from the oven, remove carefully from the baking tray and allow to cool on a rack. Dust with icing sugar. Remove the base from the tin, place on a cake plate and close a cake ring around it. Put 8-10 plum halves aside for decoration. Bring the rest of the plums, apple and lemon juice, the rest of the sugar and vanillin sugar to the boil in a saucepan and simmer on a low heat for 10-12 minutes in an open pot, stirring several times. Soak gelatine in cold water. Remove plums from the heat and pour into a mixing bowl.

3. 3

   Remove from the oven, remove carefully from the baking tray and allow to cool on a rack. Dust with icing sugar. Remove the base from the tin, place on a cake plate and close a cake ring around it. Put 8-10 plum halves aside for decoration. Bring the rest of the plums, apple and lemon juice, the rest of the sugar and vanillin sugar to the boil in a saucepan and simmer on a low heat for 10-12 minutes in an open pot, stirring several times. Soak gelatine in cold water. Remove plums from the heat and pour into a mixing bowl. Stir the pressed-out gelatine into the plums. Then place in a cool place (refrigerator; 25-35 minutes) until the mixture begins to gel. In the meantime, whip the cream until stiff, fold into the plum mixture in several portions and spread on the cake base. Refrigerate the cake for 3-4 hours. Decorate with the rest of the plums and the puff pastry fans. Serve decorated with lemon balm if desired. Makes about 12 pieces

4. 4

   Stir the pressed-out gelatine into the plums. Then place in a cool place (refrigerator; 25-35 minutes) until the mixture begins to gel. In the meantime, whip the cream until stiff, fold into the plum mixture in several portions and spread on the cake base. Refrigerate the cake for 3-4 hours. Decorate with the rest of the plums and the puff pastry fans. Serve decorated with lemon balm if desired. Makes about 12 pieces

5. 5

   waiting time approx. 4 hours