Ingredients for 12 pieces:
Dough:
125 g butter
150 g sugar
1 pinch of salt
1 packet of bourbon vanilla sugar
5 egg yolks
150 g flour
2 tsp. baking powder
4-5 tbsp. milk
Meringue:
3 egg whites
1 tbsp. lemon juice
130 g powdered sugar
50 g flaked almonds
Plums:
500 g plums
300 ml grape juice
50 g sugar
1 packet of cake glaze, red
Cream:
4 leaves of gelatine
300 ml red wine
200 ml grape juice
75 g sugar
1 untreated lemon
1 sachet vanilla pudding powder
300 g whipped cream
Preparation:
1. Mix butter, sugar, salt and vanilla sugar. Add the egg yolks one after the other. Continue stirring until sugar is dissolved. Mix flour and baking powder. Stir flour mixture briefly with milk. Pour batter into two springform pans (26 cm) lined with baking paper. Bake one springform pan in a preheated oven at 175° or gas mark 3 for approx. 20 minutes. In the meantime, whip egg whites with lemon juice until stiff. Slowly add the powdered sugar. Continue beating until the meringue mass draws peaks when you pull out the mixing sticks. Pour the meringue into the 2nd springform pan on top of the batter and spread like clouds. Sprinkle the flaked almonds on the meringue. Bake the base at the same temperature for approx. 25-30 minutes. Set aside and cool on a cooling rack.
2. In the meantime, wash and halve the plums. Remove the stone. Steam plums with grape juice and sugar for 2-3 minutes. Remove fruit with a skimmer and let cool. Put cooled plums on the 1st cake layer. Place a cake ring around the base. Mix cake glaze powder with cold water. Add to grape juice while stirring. Pour cake glaze over the plums. Soak gelatine in cold water. Combine red wine, grape juice, sugar, lemon zest and juice. Bring to a boil.
3. Meanwhile, mix vanilla pudding powder with 6 tablespoons cold water. Add to red wine while stirring. Bring to a boil once and set aside. Squeeze gelatin and add. Cool in a cold water bath. In the meantime, whip the cream until stiff. Once the mixture has cooled, mix well again and fold in the cream. Pour the mixture onto the plums and smooth out. Place the 2nd cake layer with meringue on top and chill for approx. 1 hour. Carefully remove the cake ring and serve the cake.
Preparation time: approx. 70 minutes
Per piece: approx. 440 calories
1843 joules
6,9 g protein
22 g fat
49 g carbohydrates
(FoodCentrale by ddp images)
