Plum and apple foam cake

Ingredients for 1 servings:

• 1 tbsp sugar
• 400 g plums
• 80 ml red wine
• 1 packet of vanilla sugar
• 1 pinch of cinnamon
• 1 tsp. clove powder
• 2 tbsp cornstarch
• 4 eggs, separated
• 4 tbsp water
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• ½ pack of baking powder
• 1 pinch of cinnamon
• 6 sheets of gelatin
• 125 g low-fat curd cheese
• 350 g applesauce
• ½ lemon(s), grated zest, untreated
• 1 packet of vanilla sugar
• 1 pinch of cinnamon
• 3 tbsp Calvados, alternatively rum or cognac (apple juice if children are eating)
• 400 ml whipped cream, well chilled
• 200 ml whipped cream, well chilled

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

super fruity, with airy – light apple foam

For the filling, wash, stem, pit, and quarter the plums. Melt the sugar in a saucepan, stirring constantly. Heat the quartered plums until they release their juice, then add the wine and simmer for about 2 minutes. Season with vanilla sugar, cinnamon, and clove powder. Mix the cornstarch with a little cold water and use this to thicken the compote. For the sponge cake, separate the eggs. Beat the egg whites with 4 tablespoons of water until almost stiff, then add the sugar and beat until stiff. Add the egg yolks one at a time and carefully mix with a spatula or similar. Mix the flour, cornstarch, baking powder, and cinnamon, sift them over the pan, and fold in loosely. Pour the mixture into a greased springform pan (ø 26 cm), smooth it down, and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes. Do the skewer test! After baking, loosen the sponge cake from the edge with a thin, sharp knife and turn it out onto a wire rack lined with baking paper. Loosen and remove the springform pan base and allow the sponge cake to cool completely. For the cream, soak the gelatine in cold water for 10 minutes. Mix the quark, applesauce, lemon zest, vanilla sugar, cinnamon, and Calvados until smooth. Dissolve the squeezed gelatine in a small saucepan over low heat. Do not boil! Add about 3 tablespoons of the cream to the dissolved gelatine, mix well, and then add the gelatine-cream mixture to the remaining cream, stirring continuously. Chill the cream for about 20 minutes. Whip the well-chilled whipped cream until stiff peaks form and fold it in. Cut the cooled cake base in half horizontally, then place the bottom half on a cake plate and place the cleaned springform pan rim or a cake ring around it. Spread the slightly cooled plum mixture evenly over the base (leaving a border of about 1 cm free), then add the cream and spread it evenly, then place the second layer of cake on top. Refrigerate the cake overnight. The next day, remove the springform pan, cover the top and sides of the cake with stiffly whipped cream, and garnish as desired. Tip: Alternatively, use homemade applesauce.