Plum tart in marzipan coat
easy
90 mins
90 mins
Ingredients
- 500 g semi-soft dried plums
- 11 TABLESPOONS red port wine
- 175 g soft butter/margarine
- 125 g Sugar
- 3 packages Vanillin sugar
- 1 pinch salt, 3 eggs (Gr. M)
- 175 g Flour, 1/2 p. baking powder
- 4-5 Tbsp Milk
- 100 g crushed almonds
- 50 g flaked almonds
- 8 Almond kernels (without skin)
- 600 g + 100 g whipped cream
- 2 packages Cream stabiliser
- 1 package (400 g) "Marzipan blanket, ready unrolled
- 1 TABLESPOON ground pistachios
Directions
- 1
Chop the plums coarsely, except for 4, and sprinkle with 9 tablespoons of port wine, let it steep for about 20 minutes. Grease a springform pan (26 cm Ø)
- 2
Cream fat, sugar, 1 sachet vanilla sugar and salt. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Allow to cool down
- 3
Roast ground almonds, flaked almonds and almond kernels successively without fat
- 4
Sprinkle the cake base with 2 tablespoons of port wine. Puree the port wine plums with the port wine marinade. Spread on the cake base. Whip 600 g of cream until stiff, adding cream firmer and 2 sachets of vanillin sugar. Fold in ground almonds. Spread on the plums and thinly on the edge of the cake. Chill for about 1 hour.
- 5
Place the marzipan cover on the cake with the foil facing upwards. Remove the foil and press the marzipan onto the cake. Cut off any protruding marzipan. Press the almond flakes to the edge of the cake. Cut the rest of the plums in half. Whip 100 g cream until stiff. Decorate the cake with cream, pistachios, plums and almond kernels
Nutrition Facts
600 kcal
46 g
39 g
9 g
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