Bühler Plum Tart

A great cake recipe for any occasion:

1. line the bottom of a cake springform pan (26 cm ø) with parchment paper. Separate the eggs. Whip egg whites and 5 tbsp cold water until stiff, sifting in 175 g sugar. Add the egg yolks one by one. Sift flour, 100 g cornstarch, baking powder and cocoa on top and fold in. Spread into the mold. Bake in a hot kitchen oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about half an hour. Cool down.

Rinse plums, halve, remove seeds and cut into wedges.

2 geh. Tbsp. cornstarch and 4 tbsp. nectar. Add the rest of the nectar, 50 g sugar and the plums and stir gently for 5-6 minutes. Add the cornstarch and let it boil for a short time. Take out approx. 16 plum wedges. Cool the rest of the compote a little.

3. cut the base 2 times. Drizzle bottoms with 5 tbsp schnapps. Place mold rim around bottom cake layer. Spread compote evenly on top, cover with 2nd layer.

Cover with second layer. Leave to cool for approx. 2 hours.

4. shave off shavings of the cooking chocolate. Whip whipped cream until stiff, swirling in cream thickener, vanillin sugar and 2 tbsp sugar. Stir in 2- 3 tbsp schnapps. Spread a good third of whipped cream on 2nd cake layer.

Cover with 3rd layer. Spread one third of the whipped cream on the cake and decorate with the rest of the whipped cream, plum wedges and cooking chocolate shavings.

Preparation time: 1 3/4 hours (waiting time about 3 hours)

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