Christmas cake with plums and cinnamon cream

Ingredients for 1 servings:

• 125 g wheat flour
• 10 g cocoa powder
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• ½ tsp gingerbread spice
• 1 tbsp schnapps (plum brandy), can be omitted
• 75 g margarine or butter
• 4 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 25 g cornstarch
• 10 g cocoa powder
• 1 tsp gingerbread spice
• ½ tsp baking powder
• 350 g plum(s) from the jar, pitted
• 30 g cornstarch
• 25 g sugar
• 3 tbsp schnapps (plum brandy), can be omitted
• 1 pack of white gelatin powder
• 750 ml cream
• 40 g powdered sugar
• 1 tsp cinnamon powder
• n. B. chocolate decoration (e.g. chocolate bars)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

can be well prepared

Knead the ingredients for the dough. If it’s sticky, chill for a while. Roll it out and line a 28 cm springform pan lined with baking paper, then prick it several times with a fork. Make sure the dough isn’t too thin around the edges, otherwise it will become too dry or dark. Bake in a preheated oven at 200-220°C (conventional heat: 180-200°C) for about 15 minutes. Then place it on a cake plate and let it cool. For the sponge cake, beat the 4 eggs on high for about one minute until frothy. Mix the sugar and vanilla sugar, sprinkle into the egg mixture, and beat for another 3 minutes. Mix the flour, cornstarch, cocoa powder, gingerbread spice, and baking powder, sift, sprinkle half over the custard, and mix in on the lowest speed. Repeat with the second half. Pour the batter into a round springform pan (28 cm) lined with baking paper and bake immediately in a preheated oven at 180 – 200°C (conventional oven: 160 – 180°C) for approx. 25 – 30 minutes. Then immediately turn the base out and carefully remove the baking paper. It is helpful to brush the outside of the baking paper with water to do this. For the plum filling, drain the plums and collect the juice, then halve or quarter the halves again. Measure out 250 ml of the juice, mix 4 tablespoons of the juice with 30 g of starch. Heat the rest of the juice; when it is boiling, remove from the heat and stir in the starch mixture. Bring to a boil briefly and stir in the plums, working quickly as the mixture will set quickly. Season to taste with sugar and plum brandy. Then chill. For the cinnamon cream, soak the gelatine in 5 tablespoons of water, let it swell for 10 minutes, stirring constantly while warming. Whisk the cream with the cinnamon until almost stiff peaks, stir in the lukewarm gelatine solution, and then finish whisking. Spread the plum filling on the shortcrust pastry, then spread 1/3 of the cinnamon cream over it. Cut the sponge cake in half and place it on the cream, spread another third on top, and put the lid on. Spread the cake with the rest of the cream. Decorate the cake just before serving. The cake can be made a day in advance; it then sets well. If I’m short on time, I bake the layers two days in advance and fill the cake the day before.