Plum Punch Cake

Name: Plum Punch Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 2 Eggs (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 TABLESPOONS Milk; 150 g Flour; 1 heaped Tsp baking powder; 1 glass (720 ml) Plums; 100 ml Red wine; 2 TABLESPOONS Rum; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Peel of 1 untreated lemon (peeled thinly as a spiral); 1 (2 g) Bag of spice for mulled wine (Glühfix); 35 g Cornstarch; 375 g Whipped cream; 1 package Vanilla flavoured dessert sauce (without cooking); 1/2 package red glaze; 2 small pieces of cinnamon stick; 2-3 Star Anise; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
150 g Sugar
1 pinch Salt
2 Eggs (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
2 TABLESPOONS Milk
150 g Flour
1 heaped Tsp baking powder
1 glass (720 ml) Plums
100 ml Red wine
2 TABLESPOONS Rum
2 TABLESPOONS Lemon juice
7-10 Tbsp Peel of 1 untreated lemon (peeled thinly as a spiral)
1 (2 g) Bag of spice for mulled wine (Glühfix)
35 g Cornstarch
375 g Whipped cream
1 package Vanilla flavoured dessert sauce (without cooking)
1/2 package red glaze
2 small pieces of cinnamon stick
2-3 Star Anise
7-10 Tbsp Grease

Directions

1
Cream fat, 100 g sugar and salt. Stir in eggs bit by bit. Add lemon zest and milk. Mix flour and baking powder and finally stir in briefly. Pour the dough into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Let the base cool down in the tin.
2
Drain the plums and collect the juice. Measure 200 ml plum juice and put it into a pot together with red wine, rum, 35 g sugar, lemon juice and a small piece of lemon peel. Add the mulled wine seasoning, bring to the boil briefly, remove from the heat and allow to steep for approx. 5 minutes. Remove the lemon peel and mulled wine spice from the pot and bring the punch to the boil again. Stir cornflour with 50 ml plum juice (5 tablespoons) until smooth, stir into the boiling punch and bring to the boil again briefly. Fold in the plums, place on the sponge mixture and smooth it down. Leave to cool for about 2 hours. Put cream and sauce powder in a bowl and beat until stiff. Use a knife to remove the cake from the rim of the mould and immediately spread the vanilla cream loosely on top. Chill for about 15 minutes. Fill the remaining prune juice with water to 1/8 litre liquid.
3
Leave to cool for about 2 hours. Put cream and sauce powder in a bowl and beat until stiff. Use a knife to remove the cake from the rim of the mould and immediately spread the vanilla cream loosely on top. Chill for about 15 minutes. Fill the remaining prune juice with water to 1/8 litre liquid. Mix the cake glaze and remaining sugar bit by bit with the juice in a saucepan. Add remaining lemon peel, cinnamon sticks and star anise and bring to the boil while stirring. Remove the spices and spread the icing on the cream with a spoon. Decorate the cake with the spices as desired. Refrigerate for another 30 minutes. Results in about 12 pieces
4
Mix the cake glaze and remaining sugar bit by bit with the juice in a saucepan. Add remaining lemon peel, cinnamon sticks and star anise and bring to the boil while stirring. Remove the spices and spread the icing on the cream with a spoon. Decorate the cake with the spices as desired. Refrigerate for another 30 minutes. Results in about 12 pieces