Plum and mascarpone cake with Giotto balls

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 125 g flour
• 3 tsp, leveled baking powder
• 2 tbsp liqueur (plum liqueur) or plum juice
• 24 pieces of confectionery (Giotto)
• 500 g plum(s) (prunes)
• 75 g sugar
• 2 packets of vanilla sugar
• 1 tsp, smothered cinnamon
• 5 tbsp liqueur (plum liqueur) or plum juice
• some cornstarch or ground gelatin
• 200 g mascarpone
• 200 ml whipped cream if needed
• n. B. Confectionery (Giotto) for decoration
• 1 pack of cream stiffener if needed
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the butter until smooth. Add the sugar, vanilla sugar, and salt, and continue stirring until the mixture forms a thickened mixture. Then add each egg, beating in for half a minute. Mix the flour with the baking powder, sift, and stir in alternately with 2 tablespoons of plum liqueur or plum juice. Pour the batter into a greased springform pan and smooth it out. Press the 24 Giotto biscuits deep into the batter. Preheat the oven to 180°C and bake the base for about 30 minutes. After baking, remove from the pan, turn out onto a plate or wire rack, and allow to cool. Then place a cake ring around the base. Drain the plums, if they are from a jar, well, reserving the juice. Cut some of the plums into small pieces, mix the rest with the sugar, vanilla sugar, cinnamon, and 5 tablespoons of plum liqueur or 5 tablespoons of the reserved plum juice, and then puree. Fold the plum pieces into the purée. Bring the mixture to a boil and thicken with cornstarch (it’s even better to thicken the mixture with gelatin—this ensures that the mixture really sets). Allow the thickened purée to cool completely. Whip the mascarpone with a hand mixer until creamy. Then combine with the plum purée. Pour this mixture onto the cooled base and spread evenly. Let it set in the refrigerator for 1-2 hours. Remove the cake from the cake ring and garnish with more Giotto cheese and, if desired, fresh plum pieces. If you like, you can whip the cream with the cream stabilizer until stiff, stir in some more of the mascarpone mixture, and decorate the cake with cream puffs. Then return to the refrigerator until ready to serve.