|270 g||sugar (divided)|
|100 g||cold butter|
|400 g||sour cream|
|1 tbsp||speculaas spice|
|100 ml||Port wine|
|100 ml||red wine|
|butter for greasing|
This fizzy red wine is a festive, unexpected pairing for this creamy, spiced cake.
Mix flour and sugar in a mixing bowl until combined. Add egg and butter, and mix with your hands until a crumbly dough forms. Form into a disc, wrap tightly in plastic, and transfer to the refrigerator to chill for approx. 30 – 60 min.
Meanwhile, make the filling by combining sugar, cornstarch, and speculaas spice in a mixing bowl. Add sour cream and egg and mix to combine. Set aside.
Preheat oven to 180°C/350°F. Take the dough out of the refrigerator and roll it into a circle roughly the size of the baking pan. Butter the springform pan, then gently press crust into the bottom.
Spread sour cream filling evenly over the crust. Transfer pan to oven and bake at 180°C/350°F for approx. 20 – 30 min.
Meanwhile, pit and slice plums. Add port wine and red wine to a small saucepan over medium-low heat. Add spices and sugar and simmer for approx. 10 min. Add plums and cook for an additional 5 min., then stir in the cornstarch. Remove from heat and set aside.
Serve cooled cake in slices topped with plum compote. Enjoy!