Yoghurt-plum tart with sesame caramel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 120 g sugar. Stir in egg yolks. Mix flour and baking powder, sieve over the egg mixture and fold in with a whisk

2. 2

   Grease the bottom of a square springform pan (24 x 24 cm). Fill the sponge cake mixture into the form, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes until golden brown. Remove the sponge cake from the oven, remove from the rim, remove the edge of the springform pan. Let the base cool down for about 30 minutes

3. 3

   Wash plums, cut in half, remove stones. Cut plums into slices. Put half the plums, honey, star anise, cinnamon stick and 200 ml water in a pot and bring to the boil. Simmer at medium heat for 8-10 minutes. Add the remaining plums and bring to the boil again

4. 4

   Soak gelatine in cold water. Remove plum compote from the stove. Remove spices. Let the compote cool down a little. Squeeze out the gelatine and dissolve in the plum compote. Pour into a bowl and let cool off

5. 5

   Mix yoghurt, lemon juice and 2/3 of the compote. Place the edge of the springform pan around the bottom again. Pour yoghurt cream onto the sponge cake base. Spread the rest of the plum compote on top. Chill the cake for at least 4 hours

6. 6

   Caramelise 50 g sugar in a pan until golden. Sprinkle with sesame seeds and roast for 1-2 minutes. Take out, put on baking paper and let it cool down. Break into pieces shortly before serving and spread on the cake

7. 7

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
43 g

FATS
6 g

PROTEINS
8 g