Plum waffle tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and two tablespoons of water until stiff. Add 100 grams of sugar, vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in. Fold in the almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25 to 30 minutes.

2. 2

   Let the base cool down. In the meantime wash, halve and stone the plums. Mix the plums, 40 grams of sugar, lemon peel and cinnamon stick in a pot, bring to the boil and cook for two minutes. Let it cool down. Remove cinnamon stick. Drain the plums, collecting the juice and measuring 125 millilitres. Put eight plum halves aside for decoration. Mix three tablespoons of the measured juice with the starch, bring the remaining liquid to the boil, stir in the starch, bring to the boil again and fold in the drained plums. Let it cool down. Cut the cake base in half horizontally. Place the edge of the springform pan around the bottom cake base. Whip 100 g mascarpone, 150 g whipped cream and 20 g icing sugar until stiff. Spread half of it on the lower cake base, spread plum compote on top. Spread the rest of the cream on top, cover with the second cake base. Chill for one hour. Remove the edge of the springform pan.

3. 3

   Cut the cake base in half horizontally. Place the edge of the springform pan around the bottom cake base. Whip 100 g mascarpone, 150 g whipped cream and 20 g icing sugar until stiff. Spread half of it on the lower cake base, spread plum compote on top. Spread the rest of the cream on top, cover with the second cake base. Chill for one hour. Remove the edge of the springform pan. Whip 150 g mascarpone, 350 g cream and 20 g icing sugar until stiff. Fill half of it into a piping bag with punched spout and put it in a cool place. Spread the rest of the cream cream all around the cake. Lift the cake onto a cake plate. Cut the waffles with a saw knife so that they are as high as the edge of the cake. Place the wafer rolls on the cake edge. Spray the rest of the cream cream onto the edge of the cake in patches. Place part of the wafer sections in the middle of the cake and sprinkle with cinnamon. Halve the remaining plums and place them on the spots

4. 4

   Fill half of it into a piping bag with punched spout and put it in a cool place. Spread the rest of the cream cream all around the cake. Lift the cake onto a cake plate. Cut the waffles with a saw knife so that they are as high as the edge of the cake. Place the wafer rolls on the cake edge. Spray the rest of the cream cream onto the edge of the cake in patches. Place part of the wafer sections in the middle of the cake and sprinkle with cinnamon. Halve the remaining plums and place them on the spots

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
30 g

FATS
24 g

PROTEINS
5 g