John Myers
Ingredients for 1 servings:
- 120 g butter
- 150 g sugar
- 7 eggs, separated
- 300 g almonds or hazelnuts, ground
- 2 tsp baking powder
- 4 tbsp rum
- 150 g chocolate coating, grated
- ½ tsp cinnamon
- 1 pinch of salt
- 10 plums
- 400 ml cream
- 2 packs of cream stiffener
- 2 tsp, heaped sugar
- ¼ vanilla pod(s), the pulp
- 1 small jar of jam (plum jam)
- 1 sheet of gelatin
- e.g. chocolate rolls
- some plums, quartered
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
For the base, separate the eggs. Cream the butter with 80g of sugar until fluffy, then gradually add the egg yolks. Beat the egg whites with 20g of sugar until stiff peaks form. Mix the almonds, chocolate coating, and spices, then add to the egg mixture along with the rum. Fold in the beaten egg whites. Pour into a 28cm springform pan. Pit and halve the plums, place them on the pastry, and bake at 180°C for about 60 minutes. Allow the base to cool. For the topping, whip the cream with the cream stiffener, sugar, and vanilla seeds until stiff peaks form. Spread this mixture over the base (leaving a little for garnish). Soak the gelatine in cold water, dissolve it, and then fold it into the plum jam. Spread the jam over the cream and allow it to set. Divide the cake into wedges and garnish with cream rosettes, chocolate curls, and plum quarters.
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