Plum and sour cream cake with almond bases

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 2 Eggs (Gr. M)
  • 50 g + 3 tablespoons sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 50 g Flour
  • 15 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 100 g flaked almonds
  • 300 g Plums / Plum plums
  • 1 Organic Lemon
  • 1⁄2 Package Vanilla custard powder
  • 1⁄4 l Cherry nectar
  • 7-10 Tbsp Cinnamon
  • 400 g Schmand
  • 75 g Icing sugar
  • 7-10 Tbsp edible flowers
  • baking paper

Directions

  1. 1

    Line the bottom of a springform pan (approx. 18 cm Ø) with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate the eggs. Beat the egg white, 50 g sugar, vanilla sugar, 2 tbsp cold water and 1 pinch of salt until stiff with the whisks of the mixer.

  2. 2

    Stir in the egg yolk. Mix flour, starch and baking powder, sieve on top and fold in.

  3. 3

    Smooth out approx. 1⁄4 of the sponge cake mixture in the mould and sprinkle with 25 g almonds. Bake in a hot oven for about 12 minutes. Take it out of the springform pan. Bake 3 more cakes with the rest of the sponge mixture and almonds.

  4. 4

    If necessary, clean the springform pan in between. Let all floors cool down.

  5. 5

    Wash, halve and stone the plums. Wash the lemon hot, dry and finely grate the rind. Stir pudding powder and 5 tbsp. cherry nectar until smooth. Rest nectar, lemon peel, 3 tablespoons sugar and 1 Msp.

  6. 6

    Boil up the cinnamon. Add plums and simmer for 2-3 minutes, stirring continuously. Stir in the pudding powder and continue to simmer for about 1 minute. Let it cool down for about 10 minutes, stirring more often.

  7. 7

    Spread the plum compote evenly over 3 soils. Let it cool down. Beat the sour cream and icing sugar with the whisks of the mixer until stiff. Spread the cream over all 4 cake layers. Place the soils with compote on top of each other, place the soils without compote on top.

  8. 8

    Chill for about 1 hour. Possibly decorate with edible flowers.

Nutrition Facts

KCAL
380 kcal
CARBS
39 g
FATS
21 g
PROTEINS
7 g