Oblate Wafer Cake with Plum and Rice Filling
- 150 grams Dark couverture chocolate
- 4 tort wafers
- 500 milliliters milk
- 1 Vanilla bean (split)
- 1 piece Lemon peel
- 60 grams sugar
- 120 grams Arborio rice
- 5 sheets gelatin
- 600 grams Mirabelle plum
- 200 milliliters Whipped cream
- 80 grams Apricot jam
- 1 tablespoon Rum
- powdered sugar (for dusting)
Chop the chocolate and melt over a simmering water. Arrange the Oblates wafers on parchment paper and coat with chocolate. Let the chocolate firm up, then turn the wafers over and coat the second side. Let the chocolate firm completely. (Transfer to the refrigerator to firm if desired.)
In a saucepan, bring the milk to a boil with the split vanilla pod, lemon peel, and sugar. Stir in the rice and cook gently over low heat until tender, stirring occasionally, about 20 minutes.
Soften the gelatin in cold water. Remove the rice from the heat, remove the vanilla pod and the lemon peel. Squeeze the gelatin sheets and stir into the hot rice. Let cool to room temperature.
Rinse, halve, and pit the Mirabelle plums. Cut half of the plums into small cubes and stir into the rice. Whip the heavy cream to stiff peaks. Fold the heavy cream into the rice-plum mixture.
Place a wafer in a cake ring set on a plate and top with about 1/3 of the rice-plum mixture. Continue layering the wafers and rice-plum mixture, ending with a thin layer of the rice-plum mixture on top of the fourth wafer.
Cut the remaining Mirabelle plums into thin slices and fan the slices over the rice-plum mixture.
Strain the jam through a fine sieve into a saucepan and boil with the rum and 2 to 3 tablespoons water. Brush the plum slices with the jam glaze. Chill in the refrigerator at least 2 hours.
To serve, remove the cake ring, sprinkle with powdered sugar, and cut into slices.