Plum tart with macaroon wreath

Name: Plum tart with macaroon wreath
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 kg Plums / Plum plums; 7-10 Tbsp Grease; 150 g Low-fat curd; 8 TABLESPOONS milk, 6 tablespoons of oil; 75 g + 60 g sugar, 300 g flour; 2 coated Tsp Baking Powder; 300 g Marzipan raw mass; 1 Protein (Gr. M); 1-2 TABLESPOONS Milk; 5 tablespoons (50 g) flaked almonds; 2 tablespoons (20 g) Apricot Jam

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 kg Plums / Plum plums
7-10 Tbsp Grease
150 g Low-fat curd
8 TABLESPOONS milk, 6 tablespoons of oil
75 g + 60 g sugar, 300 g flour
2 coated Tsp Baking Powder
300 g Marzipan raw mass
1 Protein (Gr. M)
1-2 TABLESPOONS Milk
5 tablespoons (50 g) flaked almonds
2 tablespoons (20 g) Apricot Jam

Directions

1
Wash, halve, stone and quarter the plums. Grease a springform pan (26 cm Ø)
2
Mix quark, milk, oil and 75 g sugar. Mix flour and baking powder. Knead into the quark mixture with the dough hooks of the hand mixer. Roll out round (approx. 34 cm Ø) on a little flour. Put into the form, pull up the edge approx. 3 cm
3
Spread the plums on the ground. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes Cover after 25 minutes if necessary
4
Dice marzipan. Mix marzipan, egg white, 60 g sugar and milk with the whisk of the hand mixer. Pour into a stable piping bag with a large star-shaped spout. Spray a marzipan wreath on the edge of the cake and a large dot in the middle. Bake at the same temperature for another 35 minutes. Let it cool down
5
Roast the almonds without fat until golden yellow. Warm the jam and pass through a sieve. Spread the cake rim with it and press the almonds on