Summer plum cake with plum jam maisertuffs

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 90 g Butter
  • 140 g Flour
  • 160 g Polenta (corn semolina)
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Salt
  • 165 g Sugar
  • 250 g Buttermilk
  • 1 egg (size M)
  • 4 (approx. 180 g) Prunes
  • 80 g flaked almonds
  • 2 Protein (size M)
  • 1 TABLESPOON Plum jam
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Melt the butter. Mix flour, polenta, baking powder, 1 pinch of salt and 65 g sugar. Mix butter, buttermilk and egg with the whisk of the hand mixer into the dry ingredients. Fill the dough into a greased square springform pan (24 x 24 cm).

  2. 2

    Clean, wash and halve the plums, remove the core and cut into slices.

  3. 3

    Spread the plums on the dough like roof tiles. Sprinkle almonds over it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the cake from the tin and let it cool down on a cake rack.

  4. 4

    Whisk the egg white with the whisk of the hand mixer until stiff, adding 100 g sugar. Spread plum puree inside in strips on the edge of a piping bag with perforated spout (approx. 1 cm Ø).

  5. 5

    Carefully pour the beaten egg white into the piping bag and spray tuffs onto the cake. Carefully flame off with a Créme Brúlee burner. Cut the cake into pieces and serve.

Nutrition Facts

KCAL
260 kcal
CARBS
34 g
FATS
11 g
PROTEINS
6 g