Rosental Cake

The day before, boil the dried plums covered with water, drain the water and cover the plums with plum brandy. Leave to infuse overnight. The next day, knead butter, powdered sugar, almonds and flour into a shortcrust pastry. Cover and let rest in a cool place. Then divide into 8 pieces and roll out into equal-sized pie sheets. Prick them with a fork, place them on a baking tray covered with baking paper and bake them one after the other in a preheated oven at 180 °C for about 12 minutes until golden brown. Mix vanilla cream powder with yolks and a little milk until smooth. Heat the remaining milk with sugar and boil down the mixed cream powder. Let the cream cool down. Then spread one short pastry base each with strained jam and spread the marinated plums on top. Set aside 12 plums at a time for finishing. Soak gelatine in cold water, squeeze out and heat slightly. Stir vanilla cream with rum until smooth and stir in melted gelatine and whipped cream. Spread some of the cream over the plums, place a short pastry base on top and continue in this way. Spread the top layer again with jam. Spread whipped cream all over the cake and sprinkle the sides with sliced almonds. Use the piping bag to pipe rosettes of cream onto the cake and garnish with plums. Sprinkle the center of the cake with chopped almonds.

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