Plum marzipan cake

Ingredients for 16 servings:

• 100 g butter or margarine
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 95 g cornstarch
• 3 eggs
• 125 g flour
• 1 tsp baking powder
• 5 sheets of white gelatin
• 200 g marzipan – raw mass
• 500 g whipped cream
• 6 tbsp Amaretto
• 1 kg plum(s) / damsons
• 1 lemon(s), untreated
• 250 ml juice (plum or cherry juice)
• 1 stalk(s) cinnamon
• 40 g almond(s) (flakes)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Whisk together softened fat, 100g sugar, 1 packet of vanilla sugar, and salt until fluffy. Alternately stir in 25g cornstarch and eggs. Mix together the flour and baking powder and stir in. Pour the batter into a greased springform pan (26cm diameter). Bake in a preheated oven (electric oven: 175°C/fan oven: 150°C/gas mark 2) for 15-20 minutes. Allow to cool. Soak the gelatin in cold water. Dice the marzipan. Whisk with 50g of cream and liqueur until smooth. Squeeze out the gelatin and dissolve it. Mix together 2 tablespoons of marzipan cream and gelatin, then stir into the remaining marzipan cream. Whip 300g of cream until stiff and fold in. Place a cake ring around the base. Spread the marzipan cream on the base. Chill for about 2 hours. Wash the plums, halve them, and remove the stones. Wash the lemon and cut a spiral peel off the zest. Squeeze out the juice. Bring the plums, 100g sugar, juice, cinnamon stick, lemon juice, and zest to a boil. Blend 70g cornstarch with 150ml cold water until smooth. Stir into the compote. Bring to a boil, simmer for about 1 minute. Let cool. Remove the lemon zest and cinnamon stick. Spread the compote on the marzipan cream. Refrigerate for at least 4 hours. Toast the almonds. Whip 150g cream and 1 packet of vanilla sugar until stiff. Transfer to a piping bag fitted with a perforated nozzle. Decorate the cake with cream puffs and almonds.