Plum and cinnamon cake

Ingredients for 1 servings:

• 5 egg whites
• 5 egg yolks
• 100 g sugar
• 1 packet of vanilla sugar
• 50 g flour (whole wheat flour)
• 150 g hazelnuts, ground
• 3 tbsp flour
• ½ pack of baking powder
• 800 g plum(s), pitted
• 6 tbsp sugar
• 1 piece(s) cinnamon
• 1 carnation(s)
• ¼ liter of water
• 30 g cornstarch
• 1 pack of cake glaze, red
• 4 sheets of red gelatin
• 800 g cream
• 4 packets of vanilla sugar
• 4 packs of cream stiffener
• 2 tsp cinnamon

Instructions

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

For the sponge cake: Beat the egg whites until stiff, then beat the egg yolks with the sugar and vanilla sugar until frothy. Add the wholemeal flour, hazelnuts, flour, baking powder, and egg whites and fold everything in. Bake in a 28cm tart tin at 175°C for about 45 minutes. For the filling: Soak the gelatine and cut the plums into small pieces. Bring to the boil in a saucepan with water, sugar, cinnamon, and cloves. Mix the cornstarch and cake glaze with a little water and stir into the plums. Squeeze out the gelatine and stir it into the hot mixture. Place a cake ring around the base. Once the plum mixture has cooled slightly, pour in the plum mixture. Once it has cooled completely, whip 2 cups of cream with 2 sachets of cream stiffener, 2 sachets of vanilla sugar, and 1 teaspoon of cinnamon until stiff and pour over the plums. It is best to leave it in the refrigerator overnight. The next day, remove the ring, whip the remaining 2 cups of cream with 2 sachets of cream stiffener, 2 sachets of vanilla sugar and 1 tsp of cinnamon until stiff and spread or decorate the cake with it.