Plum-lemon tart

Name: Plum-lemon tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 90 g Sugar; 75 g Flour; 25 g Cornstarch; 6 sheets white gelatine; 1 untreated lemon; 400 g Double cream cream cheese; 100 g Icing sugar; 400 g Whipped cream; 8 Prunes; 3 TABLESPOONS Apricot Jam; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
90 g Sugar
75 g Flour
25 g Cornstarch
6 sheets white gelatine
1 untreated lemon
400 g Double cream cream cheese
100 g Icing sugar
400 g Whipped cream
8 Prunes
3 TABLESPOONS Apricot Jam
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, adding sugar. Carefully stir in the egg yolks. Sieve flour and starch and fold 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 about 15 minutes. Loosen the cake edge and let the sponge cake cool down on a grid.
2
Halve the cake base. Place the bottom half on a plate and cover with a cake ring. Soak gelatine in cold water. Wash lemon hot and grate peel finely. Halve the lemon and squeeze the juice. Stir cream cheese, lemon juice and zest and icing sugar until smooth. Whip 250 g cream until stiff. Dissolve gelatine at low heat. Stir some cream cheese cream into the gelatine and mix with the remaining cream. As soon as the mixture begins to set, fold in the cream. Spread 1/3 of the cream on the lower base. Cover with the second cake base and spread the rest of the cream on top. Cover and leave to cool for at least 4 hours. Remove the cake from the ring. Whip the rest of the cream until stiff.
3
Stir some cream cheese cream into the gelatine and mix with the remaining cream. As soon as the mixture begins to set, fold in the cream. Spread 1/3 of the cream on the lower base. Cover with the second cake base and spread the rest of the cream on top. Cover and leave to cool for at least 4 hours. Remove the cake from the ring. Whip the rest of the cream until stiff. Fill into a piping bag with perforated spout and squirt sticks onto the edge of the cake. Put it in a cold place. Wash plums, dab dry, halve and stone. Cut 4 plums into slices and place them on the cake surface in flakes. Cut the remaining plums into thin slices and decorate the edge with them. Warm apricot jam and pass through a sieve. Spread the plums with it. Place on a plate and serve
4
Fill into a piping bag with perforated spout and squirt sticks onto the edge of the cake. Put it in a cold place. Wash plums, dab dry, halve and stone. Cut 4 plums into slices and place them on the cake surface in flakes. Cut the remaining plums into thin slices and decorate the edge with them. Warm apricot jam and pass through a sieve. Spread the plums with it. Place on a plate and serve
5
waiting time approx. 4 hours