Plum bread roll made from beer pastry, egg white snow, whipped cottage cheese, plum sauce with beer brandy
Raw materials
Beer lids
500 g plain flour
200 ml whole milk
100 ml of beer
50 g butter
10 g salt
1 cube of fresh yeast
1 teaspoon sugar
Snow made of egg whites
5 egg whites
1 teaspoon sugar
Whipped cottage cheese
250 g full-fat cottage cheese
20 g sugar
½ lemon (juice)
milk (depending on consistency)
lemon zest to taste
Plum sauce
400 g plums
50 g butter
60 g sugar
50 ml beer brandy
¼ teaspoon star anise
1 teaspoon ground cinnamon
Zemlovka
beer cans
150 ml milk
3 eggs
400 g plums
150g sugar
1 teaspoon ground cinnamon
butter for spreading
To serve
fresh mint
Lotus caramel cookies
Procedure
Beer lids: First, prepare the sourdough: mix the fresh yeast with sugar and a little lukewarm milk and let it rise in a warm place for about 15 minutes. Add all the ingredients, including the sourdough, to the bowl of a food processor and make a smooth dough. Cover with a cloth and let it rise for about 40 minutes, until it doubles in volume. Then divide the dough into parts, shape the lids and place them in a greased and floured mold. Let it rise for another 20 minutes, brush with egg yolk and bake in an oven preheated to 180 °C for about 35 minutes.
Egg white snow: Slowly beat the egg whites with the sugar until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to bake.
Whipped cottage cheese: Mix the cottage cheese with sugar, lemon juice, zest and a little milk. Gradually beat in a food processor until fluffy.
Plum sauce: Pit the plums, chop finely and fry them in butter until semi-soft. Add the beer brandy and let it boil briefly. Add the sugar and spices and cook until soft. Then remove the spices and blend the sauce until smooth – either in a Thermomix on the highest setting or with a powerful hand blender. Sweeten to taste.
Bread roll: Cut the beer lids into slices and soak briefly in milk with beaten eggs. Cut the pitted plums into cubes and mix with sugar and cinnamon. In a buttered mold, alternately layer the soaked lid, plums and cottage cheese, the last layer being the soaked lids. Bake in an oven preheated to 165 °C for approximately 40 minutes. Then decorate the bread roll with egg white snow and bake for another 6–8 minutes until golden brown.
Serving: Serve the bun warm in a deep plate, pour over the plum sauce. Sprinkle with powdered sugar, garnish with mint leaves and crushed caramel cookies.
Chef's tip
Plum sauce can also be served in the form of espuma. It is important to blend it to a smooth consistency and strain it through a fine sieve. Pour into a whipped cream bottle and use 2 N₂O canisters for the right consistency.
Variations
Plums can be marinated in beer brandy or high-quality rum in advance. In season, plums can be replaced with sour cherries, which will give the žemlovka a spicier tone. Fresh or ground vanilla is also great for cottage cheese.