Mirabelle Cream Cake

Ingredients

• 100 g spelt whole‑grain flour
• 150 g spelt flour (Type 630)
• 100 g coconut blossom sugar
• 1 pinch salt
• 5 eggs
• 125 g butter
• 500 g mirabelles
• 1 vanilla pod
• 1 small organic lemon
• 400 g sour cream
• 2 tbsp Cornstarch
• powdered erythritol sugar
• legume for blind baking

Instructions

1. 1.

   Knead both flours, 50 g coconut blossom sugar, salt, 1 egg and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, pit and pat mirabelles dry.

3. 3.

   Roll the shortcrust slightly larger than the tart pan, line the pan with it, lift up a rim and prick several times with a fork. Line with parchment paper, spread the legumes on top. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10 minutes. Remove, leave the oven on.

4. 4.

   For the sour‑cream glaze slit the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry and grate the zest finely. Halve the lemon and squeeze the juice. Whisk together vanilla seeds, lemon zest and juice, remaining eggs, coconut blossom sugar, sour cream and cornstarch. Spread mirabelles over the crust, pour the glaze on top.

5. 5.

   Bake in oven at 180 °C (fan 160 °C; gas: level 2–3) for 35–40 minutes until golden brown. Remove and cool. Dust with powdered erythritol sugar before serving.