Apple and plum layer cake

For 16 pieces
  • 4 eggs (size M)
  • 400 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 60 g flour
  • 60 g Cornstarch
  • 1 TL baking powder
  • grated zest of 1/2 untreated lemon
  • 750 g Plums
  • 10 leaf Gelatine
  • 200 ml dry white wine
  • 1 pack custard powder 'vanilla flavor'
  • 5 medium-sized apples (approx. 175 g each)
  • Juice of 1 lemon
  • 3 EL Calvados (French apple brandy)
  • 250 g Mascarpone
  • 250 g Lean quark
  • 100 g whipped cream
  • ground pistachios
120 minutes
easy
1.
Separate eggs, set egg yolks aside. Beat the egg white until stiff, sprinkling in 125 g of sugar, vanilla sugar and salt. Beat in the egg yolks. Mix the flour, starch, baking powder and lemon zest, fold into the egg and sugar mixture. Grease the springform pan (26 cm Ø). Pour in the sponge cake, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for 35-40 minutes. Take out, let cool for approx. 15 minutes, remove springform pan. Let the biscuit cool down. In the meantime, wash the plums, drain them, cut them in half and remove the stones. Cut the halves into wedges. Soak the gelatine in cold water for about 5 minutes. Melt 100 g sugar and let it caramelize. Deglaze with 100 ml white wine and bring to the boil. Add the plums, except for a few to garnish, and simmer for 2-3 minutes. Take out the plums. Bring the stock to the boil. Stir 1/2 pack of pudding powder and 2 tablespoons of water until smooth and bind the brew with it. Squeeze out 2 sheets of gelatine and dissolve in the compote. Let cool a little, then fold in the plums again. Cut the biscuit twice horizontally. Stretch a cake ring around the bottomSpread the plum compote on top. 2. Lay the floor on top. Peel and quarter the apples, except for 1 for decoration, and remove the core. Cut the quarters into medium-sized pieces. Melt 100 g sugar and let it caramelize. Deglaze with 100 ml white wine and bring to the boil. Add apples and cook for 2-3 minutes. Take out the apples. Bring the stock to the boil. Stir the rest of the pudding powder and 2 tablespoons of water until smooth, bind the stock with it. Squeeze out 2 sheets of gelatine and dissolve in the compote. Let the brew cool down a bit and add the apples again. Spread apple compote on the 2nd floor, 3rd floor on top and refrigerate. Bring the lemon juice, calvados and 75 g sugar to the boil. Squeeze out 6 sheets of gelatine and dissolve in them. Mix the mascarpone and quark until smooth. Mix some mascarpone mixture with the gelatine mixture, stir into the mascarpone quark. Approx. Chill for 30 minutes. Meanwhile, whip the cream until stiff. As soon as the mascarpone cream begins to gel, fold in the cream. Remove the cake ring and coat the cake with the mascarpone cream as desired. Chill for 2-3 hours. Wash the remaining apple, pat dry, quarter. core. Cut the quarters into wedges. Decorate the cake with pistachios, apple and plum quarters
2.
Wait approx. 3 hours
1 piece approx.:
  • 330 kcal
  • 1380 kJ
  • 7 g protein
  • 11 g fat
  • 46 g carbohydrates

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