Quarter cake with plums

Ingredients

Directions

1. 1

   Melt the butter. Finely grind the vanilla crescent in the universal chopper. Line the bottom of a springform pan (26 cm Ø) with baking paper. Knead butter and biscuit crumbs, put them into the form and press them with your hands (it sticks a bit) to a base. Chill for about 30 minutes. In the meantime soak gelatine in cold water.

2. 2

   Mix quark, cream cheese, crème fraîche, vanillin sugar, lemon juice and 100 g sugar. Squeeze the gelatine and melt it at low heat. Remove from the heat and stir in 2-3 tablespoons of the quark cream. Then stir into the remaining quark cream. Place in a cool place for 3-4 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold into the gelling cream in portions. Pour onto the base, spread loosely and chill for about 3 hours. In the meantime, drain plums well in a sieve. Collect the juice. Fill up the juice with 200 ml of water to make just under 500 ml of liquid. Mix 5 tablespoons of liquid, 25 g sugar and pudding powder.

3. 3

   Pour onto the base, spread loosely and chill for about 3 hours. In the meantime, drain plums well in a sieve. Collect the juice. Fill up the juice with 200 ml of water to make just under 500 ml of liquid. Mix 5 tablespoons of liquid, 25 g sugar and pudding powder. Bring the remaining liquid to the boil, stir in the pudding powder and bring to the boil while stirring. Let simmer for about 1 minute. Carefully fold in plums. Allow to cool slightly, spread carefully over the cream, leaving a rim of about 1 cm wide. Chill for about 30 minutes. Remove the cake from the tin. Serve decorated with vanilla croissants on a cake plate

4. 4

   Let simmer for about 1 minute. Carefully fold in plums. Allow to cool slightly, spread carefully over the cream, leaving a rim of about 1 cm wide. Chill for about 30 minutes. Remove the cake from the tin. Serve decorated with vanilla croissants on a cake plate

5. 5

   waiting time approx. 4 hours