Juicy Plum and Curd Cake

For the base, mix the powdered sugar, flour, butter, egg yolks, salt and marzipan. Quickly knead with your hands to a smooth dough. Cover and leave to cool for about half an hour.

Meanwhile, for the compote, pit the plums. Boil in currant juice for about 10 minutes. Soak the gelatine, season the plum compote with sugar, juice of one lemon and cinnamon. Cool down a bit, squeeze the gelatine heartily and let it melt in it while stirring.

In the meantime, roll out short pastry on a lightly floured surface into a round (26 cm) and place in a greased tart springform pan. Prick the base a few times with a fork. Bake in a heated oven at 225 °C for 8 minutes until golden brown. Then cool down.

Put the short pastry base in the form. Pour the plum compote on the bottom mold. Allow to set completely.

For the curd layer, soak gelatine. Separate eggs, stir egg yolks, sugar, curd, juice of one lemon and zest. Whip the cream with vanilla sugar and egg whites separately until stiff. Squeeze the gelatine, let it melt and fold it into the cream. Fold in whipped cream and snow one after the other.

Spread on the compote. Refrigerate.

For the topping, cut the plums in half, remove the seeds and place on top of the curd cream. Combine cake glaze powder and sugar and stir in juice until smooth. Make while stirring for about 1/2 min. Cool slightly and spread evenly by tablespoonfuls over plums. Sprinkle with pistachios.

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