Eikos Plum Cake

Ingredients for 1 servings:

• 50 g chocolate, dark
• 3 eggs
• 50 g butter, soft
• 75 g powdered sugar
• 50 g flour
• ½ tsp baking powder
• 25 g cornstarch
• 25 g almond(s), finely ground
• 150 g jam (plum jam)
• 750 g plum(s)
• 60 g sugar
• 150 ml orange juice
• 100 ml red wine
• 8 sheets of gelatin
• 700 g cream
• 50 g chopped pistachios
• 2 tbsp brittle (hazelnut brittle)
• 3 plums

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Roughly chop the chocolate and melt in a bain-marie. Separate the eggs. Beat the egg whites until stiff, then beat the egg yolks with the butter and sugar until creamy. Mix the flour, baking powder, cornstarch, and almonds. Alternately fold the egg whites and chocolate into the buttercream. Pour the batter into a springform pan lined with baking paper, bake in a preheated oven at 180°C for about 25 minutes, and then let cool. Line the sides of the springform pan with baking paper. Spread the top of the cake with plum jam. Halve and pit the plums, and bring to a boil with sugar, orange juice, and red wine. Cook for about 10 minutes. Purée finely and pass through a sieve. Prepare the gelatine and stir it into the purée, then chill for 10 minutes. Fold in 500g of cream, pour onto the prepared base, and let it set in the refrigerator. Spread a little cream over the bottom outer edge and sprinkle with pistachios. Decorate the cake surface with cream, sprinkle with brittle and garnish with thin plum slices.