Plum meringue pie with mascarpone cream

Name: Plum meringue pie with mascarpone cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (720 ml) Plums (capacity 680 g; drained weight 385 g); 1 TABLESPOON +125 g flour; 3 Eggs (size M); 100 g soft butter; 325 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 Bottle Rum Flavour; 2 TEASPOONS Baking Powder; 6 TABLESPOONS Milk; 1 pinch Salt; 2 sheets Gelatine; 250 g Mascarpone; 100 g Low-fat curd; 6 TABLESPOONS Lemon juice; 1 Bottle of butter-vanilla flavor; 200 g Whipped cream; 7-10 Tbsp Vanilla Crescent; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (720 ml) Plums (capacity 680 g; drained weight 385 g)
1 TABLESPOON +125 g flour
3 Eggs (size M)
100 g soft butter
325 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 Bottle Rum Flavour
2 TEASPOONS Baking Powder
6 TABLESPOONS Milk
1 pinch Salt
2 sheets Gelatine
250 g Mascarpone
100 g Low-fat curd
6 TABLESPOONS Lemon juice
1 Bottle of butter-vanilla flavor
200 g Whipped cream
7-10 Tbsp Vanilla Crescent
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the plums well, collecting the juice. Put 6 plum halves aside. Cut the remaining plums into small slices and turn them over in 1 tablespoon of flour. Separate the eggs. Cream butter, 100 g sugar and lemon peel. Stir in the egg yolks one by one, add rum flavour.
2
Mix 125 g flour and baking powder. Alternately stir in the milk. Fold in plum pieces. Pour into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. In the meantime beat egg white and salt until stiff. While continuing to beat, add 150 g sugar. Continue beating until the sugar is completely dissolved. Spread on the pre-baked dough. Leave an approx. 2 cm large rim. Bake for 15-20 minutes. Remove from the tin and allow to cool completely. Soak the gelatine in 150 ml prune juice.
3
Continue beating until the sugar is completely dissolved. Spread on the pre-baked dough. Leave an approx. 2 cm large rim. Bake for 15-20 minutes. Remove from the tin and allow to cool completely. Soak the gelatine in 150 ml prune juice. For the cream, mix mascarpone, quark, 75 g sugar, lemon juice and vanilla flavouring with the whisk of the hand mixer. Whip the cream until stiff, fold in and spread on the meringue. Cut retained plums into slices and spread on the cake. Heat the soaked gelatine lukewarm, let it draw a little and drizzle it onto the cake. Decorate with vanilla croissants. Serve dusted with icing sugar
4
For the cream, mix mascarpone, quark, 75 g sugar, lemon juice and vanilla flavouring with the whisk of the hand mixer. Whip the cream until stiff, fold in and spread on the meringue. Cut retained plums into slices and spread on the cake. Heat the soaked gelatine lukewarm, let it draw a little and drizzle it onto the cake. Decorate with vanilla croissants. Serve dusted with icing sugar
5
Waiting time approx. 70 minutes