Apple and plum cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 50 g sugar
• 1 tbsp sugar
• 200 g flour
• 1 tsp baking powder
• 800 g apples
• 250 ml water
• 600 g plum(s) or damsons
• 600 g whipped cream
• 3 packs of cream stiffener
• 2 tbsp plum brandy
• 50 g almond flakes
• 1 tbsp lemon juice
• 1 tbsp pistachios, chopped
• Fat, for the shape

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

Grease the bottom of a 26cm springform pan. Preheat oven. Separate eggs. Beat egg whites and 4 tablespoons of cold water until stiff peaks, then add 200g of sugar. Fold in egg yolks one at a time. Mix flour and baking powder, sift them on top, and fold in. Spread evenly in the pan and bake at 200°C (175°C fan-assisted oven) for 30-40 minutes. Allow to cool. Peel, core, and slice all but half of the apples. Bring 1/4 liter of water and 50g of sugar to a boil, cover, and sauté the slices for about 3 minutes. Remove with a slotted spoon and allow to cool. Wash, halve, and stone the plums. Slice about 4 halves and set aside. Cook the rest in the apple juice for 5-8 minutes, depending on ripeness. Drain, reserving the juice, and allow the plums to cool. Whip the cream until stiff peaks, then add the cream stabilizer and 1 tablespoon of sugar. Cut the base in half horizontally twice. Place the rim of the tin around the bottom layer. Top with the plums and spread 1/3 of the cream on top. Place the second layer on top. Add schnapps to the liquid and drizzle it over the base. Top with apples and spread with the second third of the cream. Place the third layer on top. Spread the cake with half of the remaining cream. Roast the almonds without fat and sprinkle them over the edge. Cut the apple half into 12 wedges and drizzle with lemon juice. Decorate the cake with the remaining cream, pistachios, plums, and apple. Cut into 12 pieces.