Ingredients for approx. 12 pieces:
125 ml Armagnac or brandy
200 g soft prunes, pitted
For the sponge cake:
4 eggs (M)
180 g whole sugar extra fine (from sugar beet, health food store, sugar as an alternative)
1 pinch of salt
150 g ground walnuts
100 g fine sponge cake crumbs (alternatively: ground Amarettini)
1 tsp. baking powder
3 tablespoons walnut oil
For the cream:
8 sheets white gelatine
700 ml whipped cream
80 g sugar
2 packets vanilla sugar
50 g ground walnuts
Also:
100 g sugar
100 g walnuts
Preparation:
1. Warm the Armagnac, pour it over the prunes and leave it overnight in the
refrigerator overnight.
2. Beat eggs with sugar and salt in a bowl until foamy. Mix walnuts with sponge cake crumbs and baking powder. Fold in with a dough scraper. Finally, fold in the walnut oil. Line the bottom of a springform pan (26 cm diameter) with baking paper. Pour in the dough and smooth it down. Bake in a preheated oven at 185 degrees (gas: level 2-3, convection oven: 165 degrees) for approx. 30-40 minutes. Allow the base to cool.
3. Soak gelatine in cold water for 5 minutes. Whip the cream until stiff, adding
sugar and vanilla sugar. Drain prunes,
Pour liquid into a saucepan and heat. Squeeze out the gelatine and
dissolve in it. Stir briskly into the cream. Fold in walnuts.
4. Carefully remove the base from the mold and place on a plate. Close a cake ring around it. Pour half of the walnut cream on top and spread it smoothly. Place prunes on top. Pour the remaining walnut cream and spread until smooth. Refrigerate for 2-3 hours.
5. Caramelize sugar in a pan until light brown. Caramelize the walnuts. Place on a piece of baking paper. Carefully loosen the cake ring. Chop some walnuts. Garnish cakes with whole and chopped walnuts.
Preparation time approx. 90 minutes + cooling time
Per piece approx.:
Calories: 615
Joule: 2575
Protein: 8 g
Fat: 39,8 g
Carbohydrates: 52 g
(FoodCentrale by ddp images)
