Plum tart with swirled mascarpone cream

Name: Plum tart with swirled mascarpone cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 500 g Plums; 150 ml Cranberry juice; 1 coated tablespoon + 225 g sugar; 1 coated tablespoon of cornflour; 3 Eggs (size M); 1 pinch Salt; 100 g Flour; 1 TEASPOON Baking Powder; 4 sheets Gelatine; 500 g Low-fat curd; 500 g Mascarpone; 1 package Vanillin sugar; 450 g Whipped cream; 25 g Meringue Drop; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

500 g Plums
150 ml Cranberry juice
1 coated tablespoon + 225 g sugar
1 coated tablespoon of cornflour
3 Eggs (size M)
1 pinch Salt
100 g Flour
1 TEASPOON Baking Powder
4 sheets Gelatine
500 g Low-fat curd
500 g Mascarpone
1 package Vanillin sugar
450 g Whipped cream
25 g Meringue Drop
baking paper

Directions

1
Wash the plums, drain, halve and stone them. Cut into cubes. Bring 100 ml juice to the boil with 1 level tablespoon of sugar, add fruit. Cover and simmer for 2-3 minutes. Mix starch with 50 ml juice until smooth, stir into the plums.
2
Let simmer for about 1 minute while stirring. Pour into a bowl and allow to cool.
3
Separate eggs. Beat egg whites, salt and 2 tablespoons of cold water until stiff. Sprinkle 100 g sugar into the mixture. Stir in egg yolks. Mix flour and baking powder, sieve over the egg cream, fold in carefully.
4
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes.
5
Take it out and let it cool down on a cake rack.
6
Soak gelatine in cold water. Mix quark, mascarpone, vanillin sugar and 125 g sugar. Dissolve the gelatine. Stir in 5 tablespoons of the quark mixture, stir into the remaining quark. Beat 250 g cream until stiff and fold in carefully.
7
Remove the bottom from the mould, cut in half crosswise once. Place a cake ring around the lower cake base. Lift half of the cream onto the cake base and smooth it down. About half of the compote in blobs on the cream
8
Place the top shelf on top. Remove 1 tbsp. of the remaining compote and set aside. Pour the rest of the cream onto the base and spread loosely. Pour the rest of the compote on top in blobs and swirl lightly with a fork.
9
Chill for at least 3 hours.
10
Whip 200 g cream until stiff, remove the cake from the ring, spread the edge with cream. Spread the juice that has been set aside in patches on the edge and smooth it down. Coarsely crumble the meringue drops and sprinkle the edge of the cake with them.