Summary

Ingredients

• 2 glasses mirabelle plums
• 250 g butter / mararine, soft
• 200 g suar
• 1 packet vanilla sugar
• 4 egg (s)
• 450 g flour
• 50 g cocoa powder
• 3 teaspoons, leveled baking powder
• 3 tablespoon milk
• 1 pck. Custard powder cream
• 3 tablespoon sugar
• 500 ml juice (mirabelle juice)
• 500 ml whipped cream
• 2 packs cream stabilizer
• 1 tablespoon powdered sugar, sifted
• 2 tablespoon cocoa powder

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Instructions

1. To prepare the mirabelle plums drain in a sieve, collecting the juice, measure out 500 ml (1/2 l) of it. Halve or quarter the mirabelle plums, depending on their size, and stone them.
2. For the dough, stir the butter or margarine with a hand mixer with a whisk on the highest level until smooth. Gradually stir in the sugar and vanillin sugar and stir until it forms a bond.
3. Gradually stir in the eggs (each egg about 1/2 minute). Mix the flour with cocoa and baking powder, sieve and stir in portions with the milk on medium heat. If the dough is too firm, use a little more milk. Fold in a third of the mirabelle plums.
4. Place a baking frame on a tray (40 cm, greased), fill in the dough and smooth it out. Spread the rest of the mirabelle plums on top. Put the baking sheet in the oven. Bake at 160 ° C (convection, preheated) for about 25 minutes.
5. Place the baking sheet on a wire rack and let the cake cool.
6. For the topping of pudding powder, sugar and mirabelle juice, prepare a pudding according to the instructions on the package, but with the ingredients listed here. Put the pudding in a bowl, cover with cling film and allow to cool.
7. Beat the cream with the cream stabilizer and powdered sugar until stiff. Mix the pudding with a hand mixer with a whisk and fold in the cream. Spread the custard and cream mixture on the cake in waves and leave the cake in the fridge for an hour.
8. To dust, place a cake rack on the baking frame and dust the cake with cocoa through the rack. Remove the baking frame.