Fine plum cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 80 g sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 30 g Amarettini, crumbled, for sprinkling
• 750 g plum(s), pitted
• 250 ml port wine
• 250 ml water
• 200 g sugar
• 1 tsp, heaped spice mix (plum jam spice)
• 8 sheets of white gelatin
• 500 g cream
• 2 tbsp cinnamon powder
• 200 g cream
• 12 pieces of chocolate decoration, e.g. chocolate ornaments, Choco-Crossies or similar, possibly also Amarettini
• 1 pack of pulses for blind baking
• Flour for the work surface

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Make a shortcrust pastry from flour, butter, sugar, salt, and the egg. Wrap it in cling film and let it rest in the refrigerator for one hour. Then roll out two-thirds of the dough on a floured surface to the size of a 26 cm diameter springform pan and pull the rest of the dough up to form a rim. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. This works best if you line the dough with baking paper and fill it with pulses (blind baking). Then remove the pulses and baking paper and bake the cake for another 10 minutes. Let the cake cool in the pan and then place it on a cake stand. Attach a cake ring. Bring the port wine, water, sugar, and plum jam spice to a boil and simmer the washed and pitted plums for a few minutes. Strain the plums, reserving the liquid. Soak the gelatine according to the package instructions and dissolve it in the slightly cooled liquid. Crumble the amaretti biscuits and spread the crumbs over the cake base, then arrange the plums on top. When the mixture has cooled and begins to thicken, whip the cream until stiff and fold in. Spread this plum cream over the fruit and smooth it down. Let it set for a few hours. Sprinkle the cinnamon over the plum cream. It looks nice if you sprinkle it on using a stencil. Whip the cream until stiff and pipe it onto the cake in tufts. Place a piece of chocolate decoration of your choice on each tuft.