Rita's plum tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Cream egg yolks, sugar and vanilla sugar. Beat egg whites until stiff. Stir breadcrumbs, hazelnuts and rum into the egg yolk mixture. Fold in the beaten egg white loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper or grease it lightly.

2. 2

   Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 35 minutes. Let the cake base cool down on a cake rack. (Collapses very much).

3. 3

   Remove the base from the mould and cut through once. Place a cake ring or the edge of the springform pan around the bottom cake layer. For the filling, wash the plums and drain them well. Cut the plums in half and stone them.

4. 4

   Boil up plums, 1/4 litre water, 100 g sugar, cinnamon stick, clove and lemon peel. Remove plums with a skimmer. Remove cinnamon stick, clove and lemon peel. Mix starch with a little cold water until smooth and stir into the fruit juice.

5. 5

   Bring to the boil again briefly. Spread the plums, except for 12 nice halves, on the bottom and pour the icing over them. Put in a cool place. In the meantime soak the gelatine. Whip the cream and the remaining sugar until stiff.

6. 6

   Squeeze the gelatine, dissolve and stir into the cream. Spread on the cooled plum layer. Cover with the top sponge cake base and put in a cool place for about 1 hour. Roast the almonds in a dry pan until golden brown.

7. 7

   Take out immediately and let it cool down. Whip cream, sugar and vanilla sugar until stiff. Spread the cake all around with cream. Sprinkle the edge of the cake with flaked almonds. Place the remaining plum halves on the cake.

8. 8

   Pour the rest of the cream into a piping bag with a star nozzle. Pour a cream tuff and a cream wreath in the middle of each plum and sprinkle with flaked almonds. Makes 16 pieces.