Ingredients
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For the base:
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8
-
0.33
-
For the filling:
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1.5
-
0.5
-
1
-
For the topping:
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3
-
0.25
-
0.25
-
6
-
Steps
|
1
Done
|
For the base: Add the cookies to a blender and blend them. Transfer to a bowl, add the melted butter and mix. Set aside. |
|
2
Done
|
For the filling: Add the mascarpone, sour cream, and honey to a bowl. Mix them. |
|
3
Done
|
Layer the cookie breadcrumbs into a cake pan and gently press them against the bottom and the flared rim. Fill this base with the mascarpone mixture and spread it evenly. Refrigerate for 2 hours. |
|
4
Done
|
For the topping: Melt the butter in a skillet over medium heat. Add the brown sugar and water. Stir and cook for 1 minute or so. |
|
5
Done
|
Add the halved plums and cook for 1 minute or so on each side or until their skin breaks. |
|
6
Done
|
Use the cooked plums to top the cake. Drizzle some of their drippings on top and garnish with lime zest. |
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Nutritional Chart
455 kcal
Calories
5 g
Protein
38 g
Fat
27 g
Carbohydrates
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