Poached red plum, chestnut flour cake

 Ingredients for 4 persons :

Chestnut cake: 125g butter / 125g sugar / 80g ground
almonds / 100g chestnut flour / 4 eggs / 1 tablespoon baking powder
/ 1 lemon zest / 1 pinch of fleur de sel
Syrup: 4 red plums / 200g of sugar / 1L of water / 1 bunch of Tagetes (half
the bunch for the syrup, the other half for the garnish) / Lemon
zest Plum coulis: 8 very ripe red plums
Cream: 25 cl of 35% fat cream / 1 spoon of icing sugar

Progress:

Make the chestnut
cake • Preheat the oven to 180°C
• Mix the sugar and softened butter using a whisk.
• Add all the powders (almond powder, chestnut flour, yeast, fleur de sel).
• Add the eggs one by one and the lemon zest.
• Bake the cake for about 30 minutes. The tip of the knife should come out dry.

Make a syrup with the sugar, water, marigold and lemon zest.

Poach the plums

• Pierce the plum with a paring knife, making two small cuts at both ends of the plum.
• Bring the syrup to a simmer, immerse the plums for 1 minute. Remove them from the syrup. Leave to cool before removing the skin.

 Make the grout

• Cut the plums in half. Take the core. Arrange the plum halves in a baking dish.
• Roast them for 15 minutes at 200°C.
• Mix the cooked plums to obtain a coulis consistency. Go through fine Chinese. Cool.

Make whipped cream.

Put it in a pastry bag to easily fill the inside of the plums. Incise the plums and gently remove the pit. Fill with a little whipped cream and close the plum.

Finishing :

Cut the chestnut cake with a round cookie cutter. Place the plum there.
Pour the grout on top to cover everything. Add marigold flowers.