Plum tart
easy
90 mins
90 mins
Ingredients
- 3 Eggs (size M)
- 120 g Sugar
- 7-10 Tbsp Salt
- 100 g ground hazelnuts (black dew)
- 2 TEASPOONS Baking Powder
- 30 g Cornstarch
- baking paper
- 10 sheets white gelatine
- 1 kg Plums
- 175 ml Red wine
- 75 g Sugar
- 1 Bag Citro-back (black dew)
- 1 Cinnamon stick
- 2 (200 g each) Cup of whipped cream
- 7-10 Tbsp Chocolate dessert decor
- 7-10 Tbsp Mint
Directions
- 1
Separate eggs for the floor. Beat the egg whites and 3 tablespoons of water with the whisks of the hand mixer until stiff. Gradually add sugar and salt. Stir in egg yolk. Mix nuts, baking powder and starch and carefully fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.
- 2
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, remove from the edge with a sharp knife and let cool on a grid. For the cream, soak gelatine in cold water. Wash, halve and stone the plums. Put 6 plum halves aside for decoration. Boil up the rest of the plums with red wine, sugar, citro-back and cinnamon. Simmer at low heat for about 5 minutes. Remove the cinnamon stick. Puree the plums and then pass through a sieve. Gradually stir squeezed gelatine into the still hot plum puree. Place the puree in a cool place until it begins to gel.
- 3
Boil up the rest of the plums with red wine, sugar, citro-back and cinnamon. Simmer at low heat for about 5 minutes. Remove the cinnamon stick. Puree the plums and then pass through a sieve. Gradually stir squeezed gelatine into the still hot plum puree. Place the puree in a cool place until it begins to gel. In the meantime, whip the cream until stiff and fold into the gelling plum puree in portions. Remove the cake base from the tin, place on a cake plate and place a cake ring around it. Spread the cream on the cake base and spread it cloudy. Put the cake in a cool place for about 3 hours. Before serving, loosen the cake ring with a sharp knife. Decorate the cake with the remaining plums, dessert decoration and mint as desired
- 4
In the meantime, whip the cream until stiff and fold into the gelling plum puree in portions. Remove the cake base from the tin, place on a cake plate and place a cake ring around it. Spread the cream on the cake base and spread it cloudy. Put the cake in a cool place for about 3 hours. Before serving, loosen the cake ring with a sharp knife. Decorate the cake with the remaining plums, dessert decoration and mint as desired
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