Plum cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 5 tablespoons of cold water and salt until stiff, adding 150 g sugar. Stir in egg yolks. Mix flour with baking powder and cocoa, sieve onto the egg mixture and fold in carefully. Pour the sponge mixture into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove and let cool on a cake rack.

2. 2

   In the meantime, wash, halve and stone 600 g of plums for the compote. Cut the plums into slices. Caramelise 1 tablespoon sugar with 1 tablespoon water in a pot. In the meantime cut open the vanilla pod and scrape out the pulp. Add the cinnamon stick, vanilla pod and pulp to the caramelising sugar with the back of a knife. When the caramel is golden brown, deglaze with plum juice and simmer until the sugar is dissolved. Add the plum wedges, bring to the boil and simmer for 2-3 minutes. Stir starch with a little water until smooth. Bind the compote with it, bring to the boil again, pour into a shallow bowl and let it cool down.

3. 3

   Remove the sponge cake from the tin, remove the baking paper and cut the cake horizontally into 3 equally thick layers. For the cream, soak gelatine in cold water. Mix mascarpone with 125 g sugar, 1 packet vanilla sugar, cognac and lemon juice until smooth. Squeeze the gelatine well, melt with 2-3 tbsp. cream in a small pot, add back to the rest of the cream and stir in. Whip the cream with the whisk of the hand mixer until stiff and fold into the cream in 2 portions. Place a cake ring around the lower cake base. Fill approx. 3/4 of the cream into a disposable piping bag and cut a 1.5 cm wide opening into it. Spray a circle on the outer edge of the dough. Spray another small circle in the middle of the dough. Fill gaps with about half of the compote. Place another sponge cake base on top and spread cream and compote on top as well. Place the remaining base on top. Chill the cake and remaining cream for about 20 minutes.

4. 4

   In the meantime, wash the remaining plums, halve them, stone them and cut them into slices. Caramelize 2 tablespoons of sugar with 2 tablespoons of water in a pan. Add plums and ground cinnamon and caramelise for about 2 minutes while turning. Remove from the pan and allow to cool on a flat plate. Slice the chocolate into chips.

5. 5

   Remove the cake ring from the cake. Spread the rest of the cream loosely around the cake and decorate with caramelized plums and chocolate shavings.

Nutrition Facts

KCAL
520 kcal

CARBS
42 g

FATS
34 g

PROTEINS
7 g