Summary

Ingredients

• 600 g plum (s), (pitted)
• 100 g butter
• 100 g suar
• 2 egg (s)
• 125 g flour
• 1 teaspoon, leveled baking powder
• 8 sheets gelatin, white
• 1 pck.pudding powder, (vanilla-cream flavor)
• 500 ml milk
• 50 grams sugar
• 200 ml egg liqueur
• 500 ml cream
• 2 packs vanilla sugar
• 2 packs cream stabilizer
• 3 tablespoon pistachios, chopped
• 4 tablespoon egg liqueur

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Instructions

1. Wash and stone the plums. Mix the butter with the sugar until frothy and stir in the eggs one after the other. Mix the flour with the baking powder, sieve and stir in a tablespoon at a time.
2. Grease a springform pan (26 cm), pour in the dough, smooth it out and spread the plums on top.
3. Bake the base for approx. 35 - 40 minutes in a preheated oven to 175 ° (convection 160 °, gas level 2).
4. Let the base cool down in the tin for approx. 10 minutes, then remove the springform pan. Then let the base cool completely on a wire rack.
5. Place the base on a cake plate and surround a cake ring.
6. Soak the gelatin for the topping. Using the vanilla pudding powder, milk and sugar, cook a pudding according to the instructions on the packet. Squeeze out the gelatine well and dissolve it in the hot pudding while stirring. Stir in the eggnog. Let the cream cool down, stirring occasionally.
7. As soon as the mixture has set, whip 250 ml of cream until stiff and fold in. Spread the cream on the cake and let it set in the refrigerator for approx. 3-4 hours. Carefully loosen the cake ring.
8. Whip 250 ml cream with vanilla sugar and cream stiffener until stiff, pour into a piping bag and garnish the cake. Sprinkle with pistachios and add 4 tablespoon. Pour eggnog over it.