Fancy a delicious plum cake with a wintery, fruity note? This dessert in a glass is the perfect combination of juicy red wine plums, crunchy almond-oat crumble and a hint of cinnamon and vanilla - refined with a fluffy plant-based cream and fine gold powder! 🥂🍂 Have fun watching and trying it out 🙂 I'm really looking forward to your feedback and comments 💖 Your Carla Ps: Don't forget to subscribe to my channel for more delicious and healthy recipes and turn on the bell 🛎 so you don't miss them. Instagram: / carla__caspary Facebook: / healthyfoodhealthymood Ingredients for red wine plums: 15 plums 0.5 l red wine or red grape juice 1 orange 1 cinnamon stick 1 vanilla pod 1 star anise 4 cloves 2 tbsp stevia 3 tbsp vanilla pudding powder 5 tbsp water Ingredients for crumble dough: 50 g almonds 50 g oat flakes 50 g butter (vegan) ½ tsp cinnamon ½ tsp vanilla bean powder 1 tbsp stevia Pinch of salt Decoration plant-based cream, fresh mint, gold powder Preparation: Wash the plums, halve them, remove the stones and quarter them. Put the stevia in a saucepan and caramelize. Deglaze with red wine or red grape juice. Halve the vanilla pod, scrape out the pulp and add both to the red wine stock along with the remaining spices. Add a little orange zest and freshly squeezed orange juice. Let the stock simmer for 10-15 minutes. Mix the vanilla pudding powder with water and stir into the stock. Now add the plums and fold in gently. Let the plums simmer for about 10 minutes on a medium heat. Do not cook for too long or too hot, otherwise you will end up with a plum compote. Now fill the plums into a glass or dessert bowl and allow to cool slightly. Alternatively, you can also preserve the plums while they are hot. To do this, take a boiled preserving jar and fill it with the plums while they are still hot. Then screw the lid tightly onto the jar and turn the jar on the lid for 10 seconds so that it is vacuum-sealed and preserved. Now let the jar cool down at room temperature and then store it in a cool place. This way you always have delicious plums to hand. In the meantime, prepare the crumble. To do this, grind the almonds in the food processor to almond flour and chop the oat flakes separately, just slightly. Put both in a bowl. Add cinnamon, vanilla bean powder, stevia, butter and a pinch of salt. Now stir the mixture thoroughly with your hands, pour it into a casserole dish and bake for about 15 minutes at 180 degrees so that all the flavors combine wonderfully and a beautiful golden yellow color is created. Take the crumbs out of the oven. When they have cooled, pour over the plum compote. Decorate with plant-based cream (here is the video of my two plant-based cream variations • 🍨Delicious, sweet cream variations - Cas...), fresh mint and a little gold powder. Advertisement You can also get delicious and healthy dishes at the nature and wellness hotel Kastenholz in the middle of the beautiful Eifel: https://www.kastenholz-eifel.de/. Whether as part of our pampering pension or as part of our fasting cures: alkaline fasting, therapeutic fasting, interval fasting and vegan keto diet. Advertisement / Supported by product placement