Plum marzipan cake

Ingredients

Directions

1. 1

   Knead the flour, butter in pieces, 40 g sugar, 1 pinch of salt and 2 tablespoons of cold water into a short pastry. Wrap in foil and chill for about 1 hour. In the meantime wash, halve and stone the plums. Cut the plums into slices. Boil 150 ml juice and 75 g sugar. Stir groats powder in 50 ml juice until smooth and add to the pot while stirring.

2. 2

   Stir in plums, bring to the boil and boil for about 1 minute. Let them cool down. Stir 300 g marzipan, egg yolk and 75 g sugar until creamy with the whisks of the hand mixer. Roll out 100 g marzipan between two layers of foil to a circle (26 cm Ø). Roll out short pastry on a floured work surface also round (26 cm Ø). Grease the edges of the springform pan (26 cm Ø) and line it first with short pastry, then with marzipan. Prick several times with a fork. Pour the macaroon mixture into a piping bag with perforated spout and squirt tuffs all around the edge. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 20 minutes. Cover with aluminium foil after 10 minutes. Leave to cool in the mould on a rack.

3. 3

   Grease the edges of the springform pan (26 cm Ø) and line it first with short pastry, then with marzipan. Prick several times with a fork. Pour the macaroon mixture into a piping bag with perforated spout and squirt tuffs all around the edge. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 20 minutes. Cover with aluminium foil after 10 minutes. Leave to cool in the mould on a rack. Spread the compote on the cake and dust the edge with icing sugar. Whipped cream tastes good with it