Ricotta – mirabelle plums – amarettini plucked cake à la Chrissi

Ingredients for 1 servings:

• 175 g flour
• 110 g butter
• 1 egg yolk
• 60 g sugar
• 1 pinch of salt
• 20g Nutella
• 100 g almond(s), ground
• Pulses, for blind baking
• 75 g biscuit(s), finely chopped, soft (!) amaretti biscuits
• 50 g butter, soft
• 50 g sugar
• 1 pinch of salt
• 1 pt. Lemon(s) – zest, grated
• 1 tbsp vanilla sugar (bourbon)
• 3 m.-sized eggs, separated
• 2 tbsp cornstarch
• 400 g ricotta
• 100 g sour cream
• 100 ml sweet cream
• 1 tsp cream stiffener (Sanapart, available in the bakery section of the supermarket!)
• 250 g mirabelle plums (preferably fresh, pitted, otherwise with stone from the jar)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Information for a springform pan 20 cm ø

First, put the flour and 80g of the almonds in a bowl and mix thoroughly with a whisk. Then, pour the mixture onto the work surface to form a small mound. Make a small well in the center and scatter the well-chilled butter cut into pieces around the mound. Add the sugar, egg yolk, and salt to the center and chop the mound thoroughly with a large knife. Finally, add the Nutella, which has been melted briefly in the microwave, and quickly knead the dough with your hands, working from the outside inwards, to form a ball of dough. Wrap the dough in cling film and refrigerate for about 30 minutes. Remove the rim from the bottom of the springform pan and line it with a slightly overhanging piece of baking paper. Now place the rim on top and close the springform pan. The overhanging corners of the baking paper can be easily trimmed off with scissors. Put some softened butter on a piece of wax paper (or a piece of cut-off baking paper) and use it to grease the inside of the baking pan. Sprinkle with some of the remaining almonds. After 30 minutes, remove the dough from the refrigerator and roll out two-thirds of it to a diameter of approximately 24 cm, ideally on a silicone baking mat (or between two layers of cling film, but that’s usually such a pain!). To do this, sprinkle the rolling pin and the surface of the dough occasionally with the remaining ground almonds, as otherwise the dough will be very sticky and might tear. Using an upturned soup plate, you can easily cut out a circle. Place the remaining dough back in the cling film and return it to the refrigerator. Then tip the dough upside down into the springform pan, press down slightly, and prick evenly with a fork. Now all you need to do is cover it with pulses and place it in the oven on the middle rack at 175°C (fan oven) for about 10 minutes. After baking, let it cool slightly on a wire rack and remove the pulses. For the filling, first finely chop the amaretti (preferably in a mixer). Then beat the egg whites with a pinch of salt until stiff peaks form. Next, briefly whip the sweet cream (using the same unwashed beaters is fine!), add the Sanapart, and then beat the whole thing until stiff peaks form. Now, in a large mixing bowl, combine the butter, sugar, bourbon vanilla sugar, grated lemon zest, egg yolks, ricotta, and sour cream, also using the same beaters. Add the amaretti and cornstarch and whisk (!) to the ricotta mixture. Now add the stiffly beaten egg whites and cream and whisk again. Fold the drained mirabelle plums into the ricotta mixture. Spread the filling evenly over the pre-baked crust and smooth the surface. Bake the cake at 175°C fan-assisted oven for about 40 minutes, then briefly remove it from the oven and use a sharp knife to lightly loosen the ricotta mixture from the edges. (This should help prevent the cake from collapsing later.) Now reduce the heat to 150°C and bake the cake for another 40-45 minutes. If the cake browns too quickly, cover it with a piece of aluminum foil. Note: If you don’t have a 20 cm diameter springform pan, you can also use a metal cake ring, which you place on a baking sheet lined with baking paper and adjust to the 20 cm diameter.