Plum jam cake with fine cream

Ingredients for 1 servings:

• 3 eggs
• 130 g sugar
• 110 g flour
• some lemon peel
• 800 g plums
• 125 ml red wine
• ½ tsp cinnamon powder
• 2 tbsp, heaped sugar
• 1 packet of vanilla powder
• 50 ml water
• 1 tbsp rum
• 250 ml whipped cream
• 1 pack of cream stiffener
• 200 g mascarpone
• 3 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

Sheet metal

Preheat oven to 160°C (fan assisted). Beat eggs and sugar until very creamy, then lightly fold in flour and lemon zest. Spread the batter into a prepared 30 x 20 cm or square springform pan and bake for approx. 12-15 minutes. Allow the base to cool in the pan. Pit the plums and cut into small pieces. Place the pieces in a saucepan with the wine, cinnamon, and sugar and bring to a boil, then simmer for approx. 8 minutes, stirring frequently. Remove the plums from the heat and puree with a hand blender. Mix the custard powder with water until smooth, stir into the plum jam, and reduce to a thick pudding while stirring. Finally, stir in the rum. Spread the mixture onto the sponge cake and allow to cool completely. Whip the cream with the cream stiffener until stiff. Stir in the mascarpone and sugar (add 1 tablespoon of rum if desired) and spread over the jam. Place the cake in the pan in the refrigerator. The cake has 3582 kcal.