Ingredients
Dough:
- 4 pieces Chicken egg
- 150 gram Sugar
- 1 pack Vanilla sugar
- 100 ml Water warm
- 100 ml Sunflower oil
- 200 gram Flour wheat / Flour
- 1 teaspoon Baking powder
Cream:
- 250 gram Mascarpone
- 250 ml Cream (33%)
- 2 tablespoons Sugar powder
- 1 pack Vanilla sugar
Instructions
- Beat the yolks with sugar and vanilla sugar. Add water, sunflower oil, flour and baking powder. Beat again.
- In a separate bowl, beat the egg yolks and add to the egg mixture.
- Form for baking (20x30) lay baking paper. Pour the dough into the mold and bake in the preheated oven at 200g for 8-10 minutes. Ready base for the cake to cool completely. Cut the cooled base in half.
- Cut the plums into slices and add sugar. Caramelize the plums in a pan.
- Add wine, cinnamon, and cook for a few minutes to evaporate the alcohol.
- Dilute the jelly in 2 tablespoons of water and add to the plum filling. Stir and bring to boil. Remove from heat.
- As soon as the plum filling begins to thicken, apply it to half of the base. Put in the refrigerator for at least 30 minutes.
- Mix all the ingredients for the cream. Apply the cream to the plum filling.
- Cover the cream with the second half of the base. Lightly press down
- Put in the refrigerator for at least 2 hours and cut into pieces. Come visit!
- Bon Appetit!