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🍰 Joghurt Plum Cake

148 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs (Size M)
• 1 Pinch Salt
• 100 g Raw Cane Sugar
• 80 g Spelt Flour Type 1050
• 1 tsp Baking Powder
• 700 g Plums
• 4 tbsp Liquid Honey
• 1 Star Anise
• 0.5 Cinnamon Stick (approx. 2 cm long)
• 8 Sheets White Gelatin
• 500 g Yogurt (1.5% Fat)
• 0.5 Lemon
• 1 tbsp Sesame

Instructions

1. 1. Separate the eggs. Put the egg whites and a pinch of salt into a tall container.
2. 2. Whip the egg whites stiff using a hand mixer.
3. 3. Stir in 80 grams of sugar gradually.
4. 4. Stir the egg yolks briefly into the egg white mixture.
5. 5. Mix flour and baking powder in a bowl.
6. 6. Sift the flour mixture over the egg whites.
7. 7. Gently fold the flour mixture into the egg whites using a whisk.
8. 8. Line the bottom of a square springform pan (24 x 24 cm) with baking paper.
9. 9. Pour the batter into the prepared pan.
10. 10. Preheat the oven to 180 °C (fan: 160 °C, gas: setting 2–3).
11. 11. Bake the base in the oven for about 20 minutes.
12. 12. Let the base cool completely on a wire rack.
13. 13. Wash the plums thoroughly.
14. 14. Halve the plums and remove the pits.
15. 15. Cut the plum halves into wedges.
16. 16. Put half of the plum wedges into a saucepan.
17. 17. Add honey, star anise, a cinnamon stick, and 60 ml of water.
18. 18. Bring the mixture to a boil on the stove.
19. 19. Cook the fruit for about 8 minutes until soft over medium heat.
20. 20. Add the remaining plum wedges.
21. 21. Let the mixture come to a boil again briefly.
22. 22. Soak the gelatin in cold water.
23. 23. Squeeze the gelatin well.
24. 24. Dissolve the gelatin in the warm compote while stirring.
25. 25. Make sure the mixture does not boil again.
26. 26. Pour the compote mixture into a bowl.
27. 27. Remove the cinnamon stick and star anise.
28. 28. Let the compote cool down.
29. 29. Take about two-thirds of the cooled compote.
30. 30. Stir the compote smooth with the yogurt.
31. 31. Squeeze half a lemon.
32. 32. Stir the lemon juice into the yogurt-compote mixture.
33. 33. Close the springform ring around the base again.
34. 34. Pour the yogurt cream over the cooled biscuit base.
35. 35. Smooth the cream evenly.
36. 36. Distribute the remaining compote on top of the cream.
37. 37. Draw a marbled pattern through the layers with a fork.
38. 38. Chill the cake in the refrigerator for at least 2 hours.
39. 39. Put the remaining sugar into a frying pan.
40. 40. Cook the sugar to a light caramel.
41. 41. Stir the sesame seeds into the hot caramel.
42. 42. Pour the hot mixture onto a piece of baking paper.
43. 43. Let the caramel mixture cool down.
44. 44. Break the cooled caramel into small pieces.
45. 45. Garnish the cake with the caramel pieces.
46. 46. Serve the cake.

Nutrition per serving

• kcal: 148
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 25 g