Sunken plum tart with marzipan

Name: Sunken plum tart with marzipan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 500 g Plums; 100 g Marzipan raw mass; 150 g soft butter or margarine; 175 g + 4 tablespoons sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 200 g Almond slivers; 1/2 package Baking Powder; 150 g Whole milk yoghurt; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

500 g Plums
100 g Marzipan raw mass
150 g soft butter or margarine
175 g + 4 tablespoons sugar
1 pinch Salt
3 Eggs (size M)
250 g Flour
200 g Almond slivers
1/2 package Baking Powder
150 g Whole milk yoghurt
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
baking paper

Directions

1
Wash, halve and stone the plums. Coarsely grate the marzipan. Mix marzipan, fat, 175 g sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, 100 g almonds and baking powder.
2
Stir in together with the yoghurt. Grease a springform pan (26 cm Ø) and dust with flour. Add the dough and smooth it down. Spread prepared plums on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes. Caramelise 4 tablespoons of sugar in a pan until golden brown. Add 100 g almonds and roast briefly in the caramel. Place the caramel on a baking tray lined with baking paper and spread as thinly as possible. Let the finished cake cool down on a cake rack. Break the caramel into small pieces.
3
Caramelise 4 tablespoons of sugar in a pan until golden brown. Add 100 g almonds and roast briefly in the caramel. Place the caramel on a baking tray lined with baking paper and spread as thinly as possible. Let the finished cake cool down on a cake rack. Break the caramel into small pieces. Dust the cake with icing sugar and sprinkle with caramel. Cut the cake into pieces
4
1 hour waiting time