Punch cake with rum fruits

Ingredients for 1 servings:

• 3 m.-sized eggs
• 1 pinch of salt
• 100 g sugar
• 50 g flour
• 70 g cornstarch
• 1 tsp, leveled baking powder
• 1 jar plum(s) (720 g)
• 1 can apricot(s) (850 ml)
• 8 tbsp rum
• 250 ml mulled wine
• 800 g cream
• 4 packs of cream stiffener
• 3 packets of vanilla sugar
• 75 g almond flakes
• 2 tbsp red jelly

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Line the bottom of a springform pan with baking paper. Separate the eggs. Beat the egg whites with salt until stiff peaks form, gradually adding the sugar. Beat in the egg yolks one at a time. Sift the flour, 25g cornstarch, and baking powder into the pan and fold in. Pour the batter into the pan. Bake in a preheated oven at 150°C (convection oven) for about 25 minutes. Then let it cool. Drain the fruit and dice it—except for 3 plum and 3 apricot halves each for decoration. Mix the rum with the remaining cornstarch. Simmer the mulled wine with the fruit for about 3 minutes. Stir in the mixed cornstarch and simmer for another minute, stirring continuously. Let it cool. Cut the cake base in half horizontally. Whip the cream until stiff peaks form, gradually adding the cream stabilizer and vanilla sugar. Seal the rim of the pan around the bottom layer and spread half of the fruit and 1/4 of the cream on top. Place the second layer on top and spread the remaining fruit and another 1/4 of the cream on top. Place the third layer on top and chill everything for about 1 hour. Toast the flaked almonds and let cool. Now put 1/3 of the remaining cream into a piping bag with a perforated nozzle. Spread the cake with the remaining cream and press the toasted almonds onto the edge. Now heat the jelly. Cut the reserved fruit into wedges and toss them in the jelly. Pipe the remaining cream onto the cake in tufts and then decorate with the fruit.