Soaked orange biscuit cake with plum compote

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 175 g sugar, 1 packet of vanilla sugar and salt. Beat the egg yolks one after the other. Mix ground almonds, flour and 30 g starch and carefully fold into the egg foam mixture. Grease a springform pan (28 cm Ø). Fill in the sponge mixture, smooth it down and sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes (test with sticks)

2. 2

   Wash the oranges, grate them dry, peel the skin of 1 orange thinly. Halve the oranges and squeeze the juice. Heat orange juice with 50 g sugar in a small pot and boil down to half. Remove the pan from the heat, let it cool down a little and stir in the orange liqueur

3. 3

   Take the cake out of the oven. Prick the cake several times with a wooden skewer. spread orange syrup on the cake and let it cool down

4. 4

   Wash, halve and stone the plums. Caramelise 40 g sugar and 1 packet of vanilla sugar in a frying pan, add orange zest and cinnamon stick. Deglaze with cherry nectar and let it boil down at medium heat for about 5 minutes. Mix 15 g starch with some cold water and thicken the stock with it, bring to the boil again. Add the plums and simmer for about 1 minute. Remove from the heat and allow to cool

5. 5

   Take the cake out of the tin, cut it into pieces and serve the stewed plums preferably still lukewarm. Whipped cream also tastes good with it

6. 6

   waiting time 1-2 hours

Nutrition Facts

KCAL
340 kcal

CARBS
46 g

FATS
11 g

PROTEINS
8 g