Red wine plum and almond cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 egg(s)
• 150 g flour
• 50 g almond(s), ground
• 30 g cocoa powder
• 3 tsp baking powder
• 1 pinch of salt
• 125 g butter
• 100 g sugar
• 3 eggs, separated
• 500 g quark
• 100 ml red wine (from a jar or boiled…)
• 150 g yogurt (I used 0.1%)
• 2 tbsp almonds, chopped
• 1 pack of pudding powder, almond flavor
• 3 tbsp Amaretto
• 1 small jar plum(s) (red wine plums), drained

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Invented by me as part of the Zupfkuchen team

For the dough, beat the butter, sugar, and egg until light and fluffy. Mix the flour, almonds, cocoa, salt, and baking powder, and knead into the butter to form a firm dough. Line the base of a greased springform pan with 2/3 of the dough and leave about 2 cm of the edge. Chill the rest. Pre-bake at 180°C (160°C fan oven). Beat the butter and sugar until light and fluffy, then gradually stir in the egg yolks, quark, red wine, yogurt, ground almonds, custard powder, and Amaretto. Beat the egg whites until stiff peaks form and carefully fold in. Pour the mixture onto the pre-baked base. Drain the plums and scatter them over the mixture. Tear the cold dough into pieces and sprinkle over the top. Bake at 180°C (160°C fan oven) for about 1 hour. If you can’t get any red wine plums from your grandma, you can make them yourself… Stone the plums and then put them in a preserving jar with a piece of sugar – fill up with red wine and boil down… … Or just stone fresh plums and then simmer them in red wine with a little sugar… and then drain them – but collect the red wine… I think you can make this without alcohol using plum juice… and soft-boiled plums… Good luck!