Quark and plum slices

Name: Quark and plum slices
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 4 Eggs (size M); 250 g Sugar; 1 package Vanillin sugar; 60 g Flour; 60 g Cornstarch; 1 TEASPOON Baking Powder; 500 g red summer plums; 1-2 TABLESPOONS Slivovitz (plum brandy); 6 sheets white gelatine; 1 untreated lemon; 500 g Low-fat curd; 250 g Whipped cream; 1 TABLESPOON Icing sugar; 1 TABLESPOON Cinnamon; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

4 Eggs (size M)
250 g Sugar
1 package Vanillin sugar
60 g Flour
60 g Cornstarch
1 TEASPOON Baking Powder
500 g red summer plums
1-2 TABLESPOONS Slivovitz (plum brandy)
6 sheets white gelatine
1 untreated lemon
500 g Low-fat curd
250 g Whipped cream
1 TABLESPOON Icing sugar
1 TABLESPOON Cinnamon
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, then add 125 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely with a whisk.
2
Spread the sponge mixture on a baking tray (38x32 cm) lined with baking paper. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 10-12 minutes. Let it cool down on the baking tray.
3
In the meantime wash the plums, dab dry, halve and stone them. Dice the fruit. Mix plums with slivovitz and 25 g sugar and leave to stand. Soak the gelatine. Wash lemons thoroughly, dab dry and finely grate the rind.
4
Squeeze the lemon. Mix quark, remaining sugar, lemon juice and zest. Squeeze the gelatine, dissolve and mix with 2 tablespoons of the quark mixture. Stir this into the remaining quark and fold in the plums.
5
Cool until the mass begins to gel. In the meantime, turn the sponge cake onto the work surface and carefully remove the baking paper. Cut the sponge in half crosswise and place one half on a board or platter.
6
Whip the cream until stiff and fold into the quark cream. Spread half of the cream as evenly as possible on the sponge cake base. Chill for about 15 minutes. Add the rest of the cream, cover with the second cake base and press down lightly.
7
Smooth the edges. Put the cake in a cool place for about 5 hours. Then cut into 15 squares of about 6x6 cm. Dust the pieces half each with icing sugar and cinnamon using a template. Serve decorated with melissa.
8
Results in about 15 pieces.