Mocha cake with red wine plums

Ingredients for 1 servings:

• 500 g prunes
• 100 g sugar
• ½ liter red wine
• 1 cinnamon stick(s)
• 3 sheets of white gelatin
• 8 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 2 tbsp cocoa
• 1 pinch of salt
• 200 g flour
• 500 g quark, min. 20% fat
• 200 g powdered sugar
• 500 ml cream
• 1 cup espresso (espresso cup)
• 2 tbsp instant coffee powder
• 2 tbsp coffee liqueur
• 8 sheets of white gelatin

Instructions

Working time approx. 3 hours; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 15 hours 30 minutes

for a 28cm springform pan

The day before, mix the plums with sugar, cinnamon, and red wine in a bowl. Cover and let stand for at least 10 hours, or longer if desired. For the jam, put the plum mixture in a saucepan, removing the cinnamon stick, and bring the mixture to a boil. Soak the gelatine in cold water. Squeeze it out and then mix it with a little of the hot liquid in a small bowl. Bind the plums with the dissolved gelatine. Set aside to cool. For the base, separate the eggs and beat the egg whites with 120g of sugar and salt until stiff. In another bowl, beat the egg yolks with the remaining sugar, vanilla sugar, and cocoa until creamy. Now fold the beaten egg whites into the egg yolk mixture (please do this by hand to keep everything nice and fluffy). Also loosely fold the flour into the mixture with a wooden spoon. Line a 28cm springform pan with baking paper. Do not grease the sides so that the base rises evenly. Pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes on the middle rack. Allow to cool completely and then cut into three layers. For the filling, whip the cream until stiff peaks and chill. Mix the espresso with the instant coffee and the cocoa liqueur and chill. Meanwhile, whip the quark with the powdered sugar until creamy. Fold in the mocha mixture. Soak the gelatin in cold water. Then dissolve it in a small saucepan over low heat. In a small bowl, mix the dissolved gelatin with about 3 tablespoons of the quark cream. Stir the mixture into the quark cream and fold in the cream. Place the first layer on a plate and place a cake ring around it. Spread the plum mixture over the layer and place the next layer on top. Spread half of the mocha cream on top and smooth it down. Place the last layer on top and spread it with the rest of the mocha cream. Chill for about an hour and then decorate. I decorated it as a drip cake and topped it with a small sliced ​​bar of mocha chocolate, but there are no limits to your imagination.