Plum marzipan tart

Ingredients

Directions

1. 1

   Cream fat, 75 g sugar, 1 packet of vanillin sugar and salt. Coarsely grate 100 g raw marzipan paste. Add bitter almond flavour. Add eggs one after the other, alternating with one tablespoonful of flour each, and mix well. Mix the rest of the flour and baking powder and stir in briefly together with 50 g cream. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let the base in the tin cool down on a cake rack.

2. 2

   In the meantime, wash the plums for the compote, drain well and put 3-4 pieces aside for decoration. Halve the rest of the plums and remove the stones. Wash the lemon, dab dry and peel the skin as a thin spiral. Squeeze the lemon. Bring the plums, 300 ml nectar, 75 g sugar, cinnamon stick, lemon juice and zest to the boil in a saucepan and simmer for about 1 minute. Pour the plums onto a sieve, collect the juice and measure 375 ml. Pour juice back into the pot. Mix pudding powder with 50 ml nectar, stir into the hot juice and bring to the boil again briefly. Remove lemon peel. Add the plums again, let the compote cool down a little. Remove the sponge cake base from the tin, cut through once and place a cake ring around the lower base. Spread the compote on the base and let it cool down completely. Grate the rest of the raw marzipan mixture and whip until creamy with sour cream, slivovitz and 25 g sugar. Whip 250 g cream until stiff, allow the cream firmer to trickle in. Fold the cream into the sour cream. Spread the cream on the compote and cover with the second base.

3. 3

   Add the plums again, let the compote cool down a little. Remove the sponge cake base from the tin, cut through once and place a cake ring around the lower base. Spread the compote on the base and let it cool down completely. Grate the rest of the raw marzipan mixture and whip until creamy with sour cream, slivovitz and 25 g sugar. Whip 250 g cream until stiff, allow the cream firmer to trickle in. Fold the cream into the sour cream. Spread the cream on the compote and cover with the second base. Put the cake in a cool place for 1-2 hours. In the meantime roast the flaked almonds in a pan without fat and let them cool down. Halve the remaining plums, stone them and cut them into thin slices. Whip 300 g cream, sugar and vanillin sugar until stiff. Put approx. 1/3 into a piping bag with star-shaped spout. Remove the cake from the cake ring and spread with the remaining cream. Sprinkle with almond flakes and dust with cinnamon. Decorate with cream tuffs and plum wedges. Keep cool until serving

4. 4

   In the meantime roast the flaked almonds in a pan without fat and let them cool down. Halve the remaining plums, stone them and cut them into thin slices. Whip 300 g cream, sugar and vanillin sugar until stiff. Put approx. 1/3 into a piping bag with star-shaped spout. Remove the cake from the cake ring and spread with the remaining cream. Sprinkle with almond flakes and dust with cinnamon. Decorate with cream tuffs and plum wedges. Keep cool until serving

5. 5

   waiting time approx. 3 hours