Plum Cream with Cinnamon Basil

Shortcrust pastry: Quickly knead all ingredients for the shortcrust pastry except cornstarch and flour until smooth. Then work in sifted flour and sifted cornstarch. Rest the dough in the refrigerator for 10 minutes.

Knead 200 g shortcrust pastry (the rest can be frozen without any problems) with the puff pastry to a dough, wrap in cling film and chill for 2 hours.

Grease and flour a 28 cm ø cake pan. Roll out the dough to 3 mm, place in the mold and prick with a fork. Hang in on all sides 2 cm above the edge of the cake mold. After 20 min. cooling time, cover the mold with aluminum foil, weigh down with baking peas or possibly baking lentils and bake blind at 170 °C for 20 min. Then after 5 min. remove the aluminum foil and lentils and cool the cake pan to room temperature.

Topping: Spread the chopped almond kernels evenly on the dough. On top, mix the halved plums with cinnamon basil strips (or with cinnamon and basil strips) and spread them out in a fan shape in the cake pan.

Frosting: Mix all ingredients with a whisk and pour over the plums form. Bake the cake at 170 °C for about 30 minutes. Cool at room temperature. Sprinkle with powdered sugar before serving.

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Tip: Always use aromatic spices to refine your dishes!

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