Macaroons – plum cake

Ingredients for 1 servings:

• 65 g butter
• 150 g flour
• 1 egg(s)
• 65 g sugar
• ½ tsp, leveled baking powder
• 1 pack of marzipan – raw mass
• 1 egg(s)
• 100 g almond(s), ground
• 60 g sugar
• 3 tbsp cream
• 500 g plums
• 50 g sugar
• 100 ml cherry juice or red grape juice
• 1 package of pudding powder, nanille

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the chilled butter into small pieces and quickly knead with the remaining ingredients to form a smooth dough. Place the dough on a plate, cover with plastic wrap, and chill for about 30 minutes. Using a hand mixer, mix the ingredients to create the macaroon mixture. It’s easier if the marzipan is warmed up. I always put it in the microwave for a few seconds. The mixture should be pipeable; add a little more cream if necessary. Line a 26 cm springform pan with baking paper and grease the sides. Roll out the shortcrust pastry and line the bottom of the springform pan with it. Prick the shortcrust pastry base several times with a fork. Using a piping bag, pipe a border of the macaroon mixture onto the pan. Make sure the border is even, otherwise the filling may leak out later. Bake the base at 175°C (top/bottom heat), or 150°C (fan oven) for about 15 minutes. Then cover the macaron edges with aluminum foil and bake for another 7-10 minutes. For the filling, halve and pit the plums and bring to a boil with the juice. Mix the custard powder with the sugar and a little water until smooth and stir into the boiling compote. Bring to a boil once. Let the compote cool slightly and then spread it over the baked base. Let it cool completely. Serve with whipped cream.