Yogurt Plum Cake

Ingredients

• 3 eggs (medium size)
• 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 (about 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. Place egg whites and salt in a tall bowl. Beat with hand mixer whisk attachments until stiff, gradually adding 80 g sugar. Briefly fold in yolks.

2. 2.

   Sift flour and baking powder into a bowl. Sprinkle over the meringue and fold in with a whisk.

3. 3.

   Line the bottom of a square springform (24 × 24 cm) with parchment paper and pour in the batter.

4. 4.

   Bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for about 20 minutes. Cool on a wire rack.

5. 5.

   Meanwhile wash, halve, pit, and slice the plums into wedges.

6. 6.

   Combine half the fruit with honey, star anise, cinnamon stick, and 60 ml water in a pot; bring to a boil. Simmer over medium heat for about 8 minutes until soft. Add remaining plums and briefly reboil.

7. 7.

   Soak gelatin in cold water, squeeze out excess, then dissolve it into the warm compote while stirring (do not boil). Transfer to a bowl, remove cinnamon and star anise, and let cool.

8. 8.

   Whisk about two‑thirds of the cooled compote with the yogurt until smooth. Squeeze half a lemon and stir its juice into the yogurt‑compote mixture.

9. 9.

   Reattach the springform rim to the base, spread the yogurt cream over the sponge, and level it with a spatula.

10. 10.

    Spread the remaining compote on top, optionally drag a fork in a marbled pattern. Chill for at least 2 hours.

11. 11.

    Cook the remaining sugar in a pan into light caramel, then stir in sesame seeds.

12. 12.

    Drop the hot mixture onto parchment paper and let cool. Break into small pieces, use to garnish the cake, and serve.