Walnut-Mocca plum tart

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Walnut kernels
  • 5 Eggs (size M)
  • 200 g Sugar
  • 1 pinch Salt
  • 2 TABLESPOONS coffee liqueur (Tia-Maria)
  • 500 g Plums
  • 1/8 l Plum juice
  • 1/8 l Orange juice
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 1 Cinnamon stick
  • 2 TABLESPOONS Cornstarch
  • 2 sheets white gelatine
  • 500 g Whipped cream
  • 2 TABLESPOONS instant coffee
  • 1 package Vanillin sugar
  • baking paper

Directions

  1. 1

    Finely grind 200 g walnuts. Separate the eggs. Beat egg whites until stiff. Add 125 g sugar and salt and continue beating. Stir in the egg yolks briefly. Fold in ground nuts and 1 tablespoon of liqueur. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 30-35 minutes.

  2. 2

    Turn out onto a kitchen grid and let it cool down. Wash and stone the plums and cut them into thin slices. Bring plum and orange juice, orange peel and cinnamon stick to the boil. Stir the starch and a little water until smooth, stir into the juice, bring to the boil again briefly. Fold in 2/3 of the plums, let it cool down a bit. Cut the sponge cake 2x. Place the edge of the springform pan around the lower base. Remove the cinnamon stick from the compote and place the compote on the bottom. Let it cool down completely. Soak the gelatine in plenty of cold water. Beat 200 g cream and 50 g sugar until stiff. Warm up 1 tablespoon of coffee powder and the remaining liqueur. Squeeze out the gelatine and dissolve in it. First stir some cream into the coffee mixture, then quickly stir the mixture into the stiff cream. Place the 2nd base on the compote.

  3. 3

    Let it cool down completely. Soak the gelatine in plenty of cold water. Beat 200 g cream and 50 g sugar until stiff. Warm up 1 tablespoon of coffee powder and the remaining liqueur. Squeeze out the gelatine and dissolve in it. First stir some cream into the coffee mixture, then quickly stir the mixture into the stiff cream. Place the 2nd base on the compote. Spread the mocha cream on top, cover with the 3rd base. Chill for about 1/2 hour. Whip the remaining cream, sugar and vanilla sugar until stiff. Spread 2/3 of the cream on the cake. Pass the remaining coffee powder through a sieve and stir into the remaining cream. Coarsely chop the remaining walnuts, sprinkle around the edges. Decorate the surface with remaining plums and mocha cream. Results in about 16 pieces

  4. 4

    Spread the mocha cream on top, cover with the 3rd base. Chill for about 1/2 hour. Whip the remaining cream, sugar and vanilla sugar until stiff. Spread 2/3 of the cream on the cake. Pass the remaining coffee powder through a sieve and stir into the remaining cream. Coarsely chop the remaining walnuts, sprinkle around the edges. Decorate the surface with remaining plums and mocha cream. Results in about 16 pieces

  5. 5

    Record: Royal Copenhagen

Nutrition Facts

KCAL
250 kcal
CARBS
22 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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