Nougat Plum Cake




Rating: 3.57 / 5.00 (7 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Ingredients:



Dough:











Filling:




Nougat cream:




Instructions:

For the dough, melt the butter and chocolate.

Add all remaining ingredients and mix without mixing to a homogeneous dough.

Preheat the oven to 175°C top/bottom heat and bake the cake base in a ø20 to 25cm baking pan for 30 minutes.

Meanwhile, pit and chop the plums, then boil them down with the preserving sugar for 10 minutes.

Allow the plums to cool and then spread them on the cake base so that a 2-3cm border remains on the outside.

Now melt the nougat and let it cool down.

Beat the Guma pâtisserie cream for about 5 minutes until very firm.

Stir in the cooled nougat and spread the finished cream on the cake. Make sure that the plum filling is not pressed outwards, but remains inside.

Refrigerate the cake for a few hours, remove from the cake tin and decorate with chocolate shavings.

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