Rum pot plum tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 170 g of sugar. Stir the egg yolks into the beaten egg white. Mix starch, flour, baking powder and cocoa, sieve into 2 portions over the egg mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.

2. 2

   Remove the sponge cake from the oven, remove from the edge and let it cool down. Place the rum and plums in a sieve, drain and collect the juice. Soak gelatine in cold water. Cut plums into slices. Boil 250 ml juice, 200 ml cold water and 75 g sugar. Stir 5 tablespoons of water and red fruit jelly powder until smooth, stir into the boiling liquid, bring to the boil briefly. Add the fruit, remove from heat and allow to cool, stirring occasionally. Whip cream until stiff. Pour red wine (enclosed in the package) and 225 ml water into a fat-free bowl. Stir in the cream powder briefly, then whisk at top speed for about 2 minutes until foamy. Squeeze the gelatine and dissolve. Add 4 tablespoons of cream, then stir into the remaining cream. Cut the sponge cake in half horizontally and place a cake ring around the lower cake base.

3. 3

   Whip cream until stiff. Pour red wine (enclosed in the package) and 225 ml water into a fat-free bowl. Stir in the cream powder briefly, then whisk at top speed for about 2 minutes until foamy. Squeeze the gelatine and dissolve. Add 4 tablespoons of cream, then stir into the remaining cream. Cut the sponge cake in half horizontally and place a cake ring around the lower cake base. Spread 1/4 of the cream on the lower cake base and chill for about 15 minutes (until the cream is firm). Pour cold compote onto the firm cream. Spread 2/3 of the cream on the compote and finish with the sponge cake. Spread the rest of the cream on the sponge cake in waves. Put the cake in a cool place for at least 4 hours. Crumble 2 meringue tuffs. Remove the cake from the cake ring and decorate briefly with meringue tuffs, crumbled meringue and sugar pearls. (Meringue will dissolve after a while)

4. 4

   Spread 1/4 of the cream on the lower cake base and chill for about 15 minutes (until the cream is firm). Pour cold compote onto the firm cream. Spread 2/3 of the cream on the compote and finish with the sponge cake. Spread the rest of the cream on the sponge cake in waves. Put the cake in a cool place for at least 4 hours. Crumble 2 meringue tuffs. Remove the cake from the cake ring and decorate briefly with meringue tuffs, crumbled meringue and sugar pearls. (Meringue will dissolve after a while)

Nutrition Facts

KCAL
470 kcal

CARBS
73 g

FATS
13 g

PROTEINS
7 g