Plum – bee sting

Ingredients for 1 servings:

• 125 g white chocolate
• 200 g butter
• 4 eggs
• 125 g sugar
• 375 g flour
• 1 packet of baking powder
• 125 ml buttermilk
• 500 g plums, approx.
• 50 g butter
• 50 g sugar
• 1 tbsp honey
• 2 tbsp milk
• 100 g almond(s) (flakes)
• 75 g white chocolate
• 75 ml milk
• 150 g cream cheese
• 200 ml cream

Instructions

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

fruity but rich variant

First, pit the plums and set aside. Line a baking tray with baking paper. For the pastry, melt the chocolate in a double boiler and stir in the butter. Beat the eggs and sugar until creamy. Mix the flour with the baking powder and briefly stir in together with the chocolate mixture and buttermilk, then spread the pastry onto the prepared baking tray. Preheat the oven to 200°C (top/bottom heat). For the topping, bring the butter, sugar, and honey to a boil. Meanwhile, arrange the plums on half of the pastry (halved along the longer side) in a shingle pattern, pressing them in lightly. Deglaze the boiling caramel mixture with the milk and stir in the flaked almonds. Spread over the other half of the pastry. Bake in the preheated oven for about 25-30 minutes. Then carefully transfer to a wire rack and let cool. Meanwhile, for the filling, melt the chocolate in a double boiler, gradually stirring in the milk, then the cream cheese. (Caution: White chocolate tends to curdle when you first add the liquid. Don’t despair, just stir in the rest of the liquid; the mixture will become creamy again!) Whip the cream until stiff peaks form and fold it into the mixture. Refrigerate the cream until the batter is completely cold. Then divide the cake between the plum half and the Bienenstich half, spread the cream over the plums, and place the Bienenstich half on top. This cake is quite hearty—the calories are worth it.