Choux pastry plum cake

  • 100 g Butter or margarine
  • 1 pinch Salt
  • 250 g Flour
  • 6 eggs (size M)
  • 12 sheets white gelatine
  • 1 glass (720 ml; Abtr. Weight: 460 g) pitted plums
  • 500 g lean quark
  • 2 EL Lemon juice
  • grated zest of 1 untreated lemon
  • 50 g Sugar
  • 1 packet Vanilla sugar
  • 200 g Whipped cream
  • 1 EL Icing sugar
  • baking paper
90 minutes
Bring 1/2 liter of water, fat and a pinch of salt to the boil. Add the flour and stir until the dough loosens from the bottom of the pan as a lump. Put in a mixing bowl and the eggsWork in one after the other with the dough hook of the hand mixer. Pour the dough into a piping bag with a star nozzle. Line a baking sheet with parchment paper, draw a circle (26 cm Ø) on it and spray out with the mixture. Inject the outer edge twice. Put the rest of the dough next to it as dots. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes until golden brown. Take out and let cool down. Soak the gelatine in cold water. Drain the plums and collect the juice. Mix the plum juice, quark, lemon juice, zest, sugar and vanilla sugar together. Squeeze out the gelatine, dissolve it over a mild heat and stir into the quark mixture. Refrigerate. Cut the plums into cubes. Whip the cream. Fold both under the gelled quark mass and spread on the choux pastry base in a dome shape. Crush the dots and spread them on the cream. Chill for 1 hour. Serve sprinkled with powdered sugar
Makes about 16 pieces
1 serving approx.:
  • 240 kcal
  • 1000 kJ
  • 10 g protein
  • 12 g fat
  • 22 g carbohydrates


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