Plum cream cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 4 Eggs (size M)
  • 125 g Sugar
  • 1 package Vanillin sugar
  • 75 g Flour
  • 75 g Cornstarch
  • 1 TEASPOON Baking Powder
  • baking paper
  • 10 sheets white gelatine
  • 500 g Plums
  • 1/8 l Plum juice
  • 7-10 Tbsp (possibly cherry nectar)
  • 1 Cinnamon stick
  • 7-10 Tbsp peel and juice of 1/2 untreated lemon
  • 125 g Sugar
  • 1 1/2 (each 200 g) Mugs
  • 7-10 Tbsp Whipped cream
  • 1/2 (75 g) Package
  • 7-10 Tbsp white couverture
  • 2 (200 g each) Mugs
  • 7-10 Tbsp Whipped cream
  • 2 packages Vanillin sugar
  • 12 small leaves of balm
  • 7-10 Tbsp for ornament

Directions

  1. 1

    Separate eggs. Beat the egg whites and 4 tablespoons of lukewarm water until stiff. Add sugar and vanillin sugar bit by bit. Then stir in the egg yolks. Mix flour, cornstarch and baking powder.

  2. 2

    Sieve onto the egg mixture and fold in loosely. Put the sponge mixture into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 30 minutes.

  3. 3

    Let it rest in the mould for a short time. Then remove from the mould and allow to cool completely on a cake rack. In the meantime soak the gelatine in cold water. Wash and drain the plums and, except for 2 pieces for decoration, stone them.

  4. 4

    Bring the plums, juice, cinnamon stick, lemon juice, zest and sugar to the boil and cook for 5-10 minutes. Remove the cinnamon stick and lemon zest and finely puree the plums with the chopping stick. Pass through a sieve and dissolve the squeezed gelatine in the hot puree.

  5. 5

    Chill until the fruit mass begins to gel. In the meantime cut the sponge cake base once. Place a springform pan rim or a cake rim around the bottom cake base. Whip the cream until stiff and stir into the plum puree.

  6. 6

    Smooth the mixture on the lower cake base. Place the upper sponge cake base on top and chill the cake for at least 1 hour. In the meantime melt the white chocolate coating in a hot water bath. Spread thinly on a marble board and place in the freezer for a short time.

  7. 7

    Then push thin rolls with a spatula. (The chocolate should not be too cold, but not too warm either!) Place the rolls on a plate immediately and place in the refrigerator until further use.

  8. 8

    Whip cream and vanilla sugar until stiff. Remove the edge of the springform pan from the cake and spread 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.

  9. 9

    Halve the remaining plums, stone them and cut them into thin slices. Decorate cream tuffs with it and put a lemon balm leaf in each of them. Sprinkle chocolate rolls in the middle of the cake. Makes about 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake