Walnut Cake with Plums

Shortcrust pastry: Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Rest the dough in the refrigerator for 10 minutes. Next, roll out, cut out a ring of about 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can easily be frozen.) Prick the dough a few times with a fork, then bake in a 180 degree oven for 10 min.

Walnut sponge cake: For the walnut sponge cake, separate 5 eggs. Then whisk the 5 egg yolks with 4 whole eggs in a bain-marie until warm. Remove the baking bowl from the water bath and continue beating for 6-8 minutes until cooled down. Whip the egg whites to snow, while slowly adding the sugar. Fold the snow into the egg yolk mixture. Mix the sponge crumbs, walnuts and flour into the egg mixture. Draw 4 circles of 26 cm ø on parchment paper and spread the pastry mixture on them. Bake the 4 bases in the oven heated to 190 °C for 15-20 min.

Plum jelly: Cut the plums in half, remove the seeds and cut into cubes. Soak the gelatine in cold water. Bring water, sugar, red wine, mint, cinnamon stick, juice of one lemon, vanilla pulp and stick to a boil.

Mix the cornstarch (maizena) with the plum water and stir into the boiling liquid. Make 2 min, then remove the mint, vanilla and cinnamon stick. Add the diced plums and stir the soaked and squeezed gelatin into the h

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