Plum Butter Cake

Summary

Prep Time	40 mins
Total Time	4 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

3 egg (s)
130 g suar
110 g flour
some lemon peel

For covering:

For the cream:

250 ml whipped cream
1 pack cream stabilizer
200 g mascarpone
3 tablespoon powdered sugar

Instructions

Switch on the oven to 160 ° convection.
Mix the eggs with sugar until very creamy, then fold in the flour and lemon peel slightly and spread the dough in a prepared 20 or square springform tin and bake for about 12-15 minutes, leave to cool in the tin.
Core the plums and cut into small pieces, put in a saucepan with the wine, cinnamon and sugar and bring to the boil, then simmer for approx. 8 minutes while stirring several times, remove from the plate and puree with the blender.
Stir the pudding powder with water until smooth, stir into the plum jam and reduce to a thick pudding while stirring, finally stir in the rum, spread the mixture onto the sponge cake and let it cool completely.
Beat the whipped cream with the cream stiffener, stir in the mascarpone and sugar (add 1 tablespoon of rum if necessary) and spread over the sauce.
Put the cake in the pan in the refrigerator.

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