batter:
1 egg, separated
1 tb water
35 g vanilla sugar
35 g flour
1/4 ts cream of tartar baking powder
filling & coating:
350 g plums, diced
1 large bay leaf, fresh
1-2 tb vanilla sugar [1]
250 g water
agar [1] for 125 ml of liquid (1-2 g)
200 g yogurt, 10%
150 g heavy cream
2 tb vanilla sugar [2]
agar [1] for 250 ml of liquid (2-3 g)
oven: 180 deg C, preheated; 15 min
pan: springform, 18 cm, bottom covered with parchment paper
For the batter, beat egg white and water until soft peaks form. Gradually add the sugar. Continue beating until the sugar is dissolved. Add the egg yolk and whisk to combine. Mix flour and baking powder. Sift the mixture over the beaten egg white and fold in gently, just until the flour is incorporated. Fill the batter into the springform and bake until golden. Remove the parchment paper and let cool.
Mix water, vanilla sugar [1] and bay leaf. Bring to a boil. Reduce temperature, add the plums and poach until tender. Lift out and drain well, let cool. Bring the liquid to a boil again. Cook until it is reduced to half. Add agar [1] and cook for about 2 minutes. Drain through a fine sieve, set aside.
Mix heavy cream, vanilla sugar and agar [2]. Bring to a boil. Simmer for about 2 minutes, stirring constantly. Drain through a sieve, let cool. Add the yogurt, stir until smooth. Fold in the plums. Place an adjustable cake ring around the cake. Spoon the yogurt mixture onto the cake and flatten it with a spatula. Refrigerate until set. Gently heat the plum jelly just until it is liquid again. Pour it over the yogurt, refrigerate until set.