Plum tiramisu cake

Name: Plum tiramisu cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 100 g + 4 tablespoons sugar; 2 packages Vanillin sugar; 1 pinch Salt; 75 g Flour; 45 Cornstarch; 1 TEASPOON Baking Powder; 100 g Ladyfingers; 3 TABLESPOONS Plum brandy; 600 g Plums; 1 pack of Raspberry-flavoured red fruit jelly powder (for 1/2 l liquid; for cooking; 250 ml Cherry nectar; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Icing sugar and cocoa; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
100 g + 4 tablespoons sugar
2 packages Vanillin sugar
1 pinch Salt
75 g Flour
45 Cornstarch
1 TEASPOON Baking Powder
100 g Ladyfingers
3 TABLESPOONS Plum brandy
600 g Plums
1 pack of Raspberry-flavoured red fruit jelly powder (for 1/2 l liquid; for cooking
250 ml Cherry nectar
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Icing sugar and cocoa
baking paper

Directions

1
Separate the eggs for the sponge cake. Beat the egg white and 3 tablespoons of water until stiff. Add 100 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks. Mix the flour, 25 g starch and baking powder, sieve over the mixture in portions and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge cake mixture and smooth it down.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let it cool down a little in the mould, remove from the mould, let it cool down completely and cut it in half. For the filling, divide the sponge fingers into small pieces. Cover the lower half of the sponge cake with a cake ring and sprinkle with plum brandy. Wash and halve the plums and remove the stone. Mix red fruit jelly powder, 20 g cornstarch and 4 tablespoons of sugar. Stir with 10 tablespoons of juice until smooth. Boil up the rest of the juice, stir in the mixed powder. Add plums, bring to the boil briefly. Spread 2/3 of the compote on the bottom. Put it in a cold place and let it set. Press the lady fingers on top.
3
Boil up the rest of the juice, stir in the mixed powder. Add plums, bring to the boil briefly. Spread 2/3 of the compote on the bottom. Put it in a cold place and let it set. Press the lady fingers on top. Spread the rest of the compote on the biscuits. Whip the cream until stiff, while pouring in 1 packet of vanilla sugar and cream firming agent. Spread on the compote and cover with the top sponge cake base. Chill for about 1 hour. Dust with icing sugar shortly before serving. Place a cake fork and a coffee spoon on top and dust with cocoa. Remove cutlery
4
Whip the cream until stiff, while pouring in 1 packet of vanilla sugar and cream firming agent. Spread on the compote and cover with the top sponge cake base. Chill for about 1 hour. Dust with icing sugar shortly before serving. Place a cake fork and a coffee spoon on top and dust with cocoa. Remove cutlery
5
Waiting time approx. 90 minutes