Plum cake

Ingredients for 1 servings:

• 4 eggs, size M or L
• 3 tbsp water, cold
• 150 g sugar
• 65 g flour
• 65 g cornstarch
• 30 g cocoa
• 1 tsp baking powder
• 400 g plums
• 80 g sugar
• 50 ml water
• 1 lemon(s), juice
• ½ stalk(s) cinnamon
• 3 cloves
• 250 ml cream
• 250 g low-fat quark (low-fat curd cheese)
• 250 g sour cream
• 100 g sugar
• 2 tbsp vanilla sugar
• 1 lemon(s), juice
• 8 sheets of gelatin
• 500 g plums
• 1 pack of cake glaze (cake jelly)

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 30 minutes

Base: Separate the eggs. Beat the egg whites with the cold water until stiff peaks form, stirring in the sugar. Briefly fold in the egg yolks on the lowest speed. Mix together the flour, cornstarch, cocoa powder, and baking powder, sift them into the egg mixture, and fold them in as briefly as possible. Pour the batter into a greased 26 cm springform pan and bake in an unheated oven at approx. 160 °C for just under 40 minutes. Allow to cool and then divide horizontally once. Plum compote: Bring the water to a boil with the sugar, lemon juice, cinnamon bark, and cloves. Add the halved, stoned plums. Bring to a boil while stirring and continue to simmer gently until the plums have partially disintegrated. Discard the spices. Allow the plum compote to cool and then puree. Cream: Whip the cream until stiff peaks form. Stir together the curd cheese, sour cream, sugar, vanilla sugar, and lemon juice until smooth. Halve the mixture. Stir five of the gelatin leaves (dissolved according to the instructions) and the puréed plum compote into the first half, then fold in half of the cream. Then stir the remaining three dissolved gelatin leaves into the second half, then fold in the remaining cream. Place a cake ring around one layer of the cake and spread the plum compote on it. Then place the second layer on top and spread with the white cream. Let the cake set in the refrigerator for about 3 hours. Then cover the cream with halved and pitted plums and spread a thin layer with the cake jelly (prepared according to the instructions). Chill the cake again.