Small plum-cinnamon tart

Name: Small plum-cinnamon tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g Dark chocolate (50 % cocoa); 80 g Butter; 2 Eggs (size M); 100 g Flour; 1 coated Tsp Baking Powder; 160 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 1 pinch Salt; 500 g Plums; 1 pack of white gelatine (6 sheets); 150 ml dry red wine; 1 pieces of lemon peel from 1 organic lemon; 2 Cloves; 300 g Whipped cream; 1-2 TEASPOONS ground cinnamon; 7-10 Tbsp Grease; 1 Tea bags

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 g Dark chocolate (50 % cocoa)
80 g Butter
2 Eggs (size M)
100 g Flour
1 coated Tsp Baking Powder
160 g + 1 tablespoon of sugar
2 packages Vanillin sugar
1 pinch Salt
500 g Plums
1 pack of white gelatine (6 sheets)
150 ml dry red wine
1 pieces of lemon peel from 1 organic lemon
2 Cloves
300 g Whipped cream
1-2 TEASPOONS ground cinnamon
7-10 Tbsp Grease
1 Tea bags

Directions

1
Break chocolate into pieces. Put the butter and chocolate in a small pot and melt it at low heat while stirring. Remove from the stove. Whisk eggs, mix flour and baking powder.
2
Put the chocolate mixture into a mixing bowl. Add 100 g sugar, 1 packet of vanilla sugar, salt, eggs and flour mixture. Stir briefly with the whisk of the hand mixer. Put the dough into a well greased springform pan (approx. 20 cm Ø) and smooth it down.
3
Bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove the finished cake from the edge of the pan with a knife and let it cool down on a cake rack.
4
Wash the plums, drain well, cut into quarters lengthwise, removing the stone. Soak 4 leaves of gelatine in cold water. Put lemon rind and cloves in a tea bag and close tightly.
5
Put red wine, 60 g sugar, spice bag and plums in a pot, bring to the boil and simmer for about 5 minutes. Then let it simmer on the switched off hotplate for about 5 minutes. Plums should be soft but not crumble.
6
Remove the spice bag and put the compote in a bowl. Squeeze out the gelatine, put it into the compote and dissolve it while stirring. Let the compote cool down first, then put it in a cool place for about 1 hour until it starts to gel.
7
Soak 2 sheets of gelatine in cold water. Whip cream, 1 tablespoon (approx. 15 g) sugar, 1 packet vanilla sugar and cinnamon until stiff. Squeeze the gelatine, dissolve in a small pot over low heat.
8
Add 1-2 tablespoons of whipped cream to the gelatine, mix well, then add to the remaining cream and stir in briefly.
9
Remove the brownie base from the springform pan and lift it onto a cake plate. Place a cake ring around the base. Spread about half of the cinnamon cream on the cake base in a wavy pattern and spread about half of the plums on top.
10
Repeat the process with the remaining cinnamon cream and the remaining plum compote. It is best to leave the cake to cool overnight (but for at least 4 hours).