Sour cream and plum layer cake

Ingredients

Directions

1. 1

   Separate eggs for the floors. Beat the egg whites, vanilla sugar, 50 g sugar, 2 tablespoons cold water and salt until stiff with the whisks of the hand mixer. Stir in egg yolks. Mix flour, starch and baking powder, sieve on top and fold in carefully

2. 2

   Line the bottom of a springform pan (18 cm Ø) with baking paper. Pour in 1/4 of the sponge cake mixture, smooth it down, sprinkle with 25 g almond flakes and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 12 minutes, take out, remove from the springform pan, let it cool down on a cake rack

3. 3

   From the remaining sponge cake mixture and almond flakes bake 3 more cakes in the same way. Clean the springform pan if necessary. Work quickly

4. 4

   Wash the plums, halve them and remove the stone. Wash the lemon thoroughly, grate dry and finely grate the peel. Put 200 ml cherry nectar, lemon peel, 3 tbsp. sugar, cinnamon and plums into a pot, bring to the boil. Simmer for 2-3 minutes. Stir 50 ml cherry nectar and pudding powder until smooth. Stir into the boiling plums, bring to the boil again and simmer for about 1 minute, stirring gently. Remove from heat and let cool down for about 10 minutes, stirring gently several times.

5. 5

   Spread plums evenly on 3 soils, let them cool down. Beat the sour cream and icing sugar with the whisk of the hand mixer until stiff. Spread the sour cream evenly on the 4 cake layers, smooth it down. Put the cake layers together so that the upper layer is only coated with sour cream. Chill for about 1 hour.

6. 6

   Figure 02: Decorate with edible flowers

7. 7

   waiting time approx. 2 hours