Urmelis Bailey's plum cake with cream topping

Ingredients for 1 servings:

• 125 g flour
• 2 tsp baking powder
• 125 g butter
• 100 g sugar
• 25 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of cinnamon
• 1 pinch of lemon peel
• 1 pinch of salt
• 70g Baileys Irish Cream
• 2 large eggs
• 500 g plums without stones weighed
• 1 dashes lemon juice
• 2 tbsp apple juice
• 4 tbsp red wine or cherry wine
• ¼ tsp cinnamon
• 375 g milk
• 1 packet of vanilla pudding powder
• 70 g sugar
• 3 g gelatin, ground
• 2 tbsp water, cold
• 150 g sour cream 10%
• 1 sachet of Gelatinefix, equivalent to 2 – 3 sheets of gelatin
• 40 g powdered sugar
• 200 g cream
• 4 dashes lemon juice
• 1 tsp vanilla sugar
• powdered sugar
• Cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 25 minutes

aromatic sponge cake with a delicious plum filling and a cream topping

First, halve the plums, remove the stones, and cut into thin strips. Drizzle with a little lemon juice and chill. Preheat the oven to 175°C (top/bottom heat). Butter and flour a 26 cm springform pan. For the pastry, mix the flour with the baking powder. Cream the butter with the sugar, brown sugar, vanilla sugar, cinnamon, lemon zest, and salt until creamy. Add the eggs one at a time and mix in. Finally, quickly stir in the flour mixture, alternating with the Baileys. Mix everything well again with a spatula. Pour the batter into the pan and smooth it down. Bake on the middle rack for about 25 minutes. Remove the base from the oven, remove the springform pan rim, and let it cool briefly on a wire rack. Turn the pastry base over by using the wire rack to turn it out onto a cake plate; place a cake ring around it (a springform pan rim will also work). For the filling, heat the apple juice with red wine and a dash of lemon juice, then add the plum strips and cinnamon and sauté briefly over medium heat, covered (about 5 minutes). The strips must not overcook! Remove the fruit from the heat. Mix the ground gelatin with the water according to the instructions. Make a pudding from the pudding powder, milk, and sugar, pour it into a bowl, and stir in the gelatin with a mixer. Then fold in the plums and juice and mix everything well with a spatula. Spread the filling on the pastry case and smooth it down. Refrigerate the cake for about 15 minutes. Meanwhile, for the cream topping, mix the sour cream with the gelatin fix, then stir in the powdered sugar. Whip the cream with lemon juice and vanilla sugar until stiff peaks form and fold in. Spread everything over the plum filling and smooth it down. Let the cake set in the refrigerator and sprinkle with cinnamon or cocoa powder or drizzle with a little Bailey’s before serving. Eggnog works well instead of Baileys. If you like, you can also use almond, cream, or chocolate pudding powder.