PLUM STRACCIATELLA CAKE

ground ingredients

4 eggs
90 g sugar
120 g flour
6 g baking powder
15 g cornstarch
50 g grated chocolate
4 tablespoons cold water

plums

160 ml cherry juice
80 g sugar
20 g cornstarch
500 g prunes

Creamy Quark

200 g cream
15 g instant gelatin
500 g skimmed cottage cheese
200 g sour cream
45 g instant gelatin
100 g sugar
30 g grated chocolate

decor

300 g of cream
3 teaspoons of San-apart

Instructions

separate the eggs.
Beat the egg whites until stiff with cold water.
Sprinkle with sugar and continue beating until the mixture becomes glossy.
Add the egg yolks one at a time.
Sift the flour, cornstarch and baking powder into the bowl and add.
Add the grated chocolate.
Pour the batter into the 34 x 30cm baking shell and level.
Bake for approximately 10-12 minutes at 200°C with top and bottom heat in the preheated oven.
Stone and cut the plums in half or quarters, depending on their size.
Boil the plums with 100 ml of cherry juice and sugar.
Mix the cornstarch with the remaining cherry juice and add to the boiling plums.
Boil briefly and then let cool.
Mix the skimmed cottage cheese and sour cream and pour in the 45 g of instant gelatin.
add the sugar.
Whip the cream with 15 g of instant gelatin until firm and add it to the quark mixture.
Add the grated chocolate.
Add a little plum compote.
Divide the base and place a baking frame around the middle.
Spread a layer of curd dough on the bottom.
Then place the plums on top and cover with the remaining curd mass.
Place the second base on the quark and press lightly.
Place the cake in the refrigerator for at least 2 hours or overnight.
Whip the cream with San-apart until firm and spread the strands of cream over the cake.