Spiced Parfait with Plum Compote

A cake recipe for all foodies:

Whip egg yolks, sugar and water to a light, thick cream. Then add the pear bread or gingerbread spice. Whip the cream until stiff and stir it in. Fill the cream into small cups – perhaps cover them with cling film beforehand – and freeze for at least four hours.

Rinse the plums, halve them, remove the seeds and cut them into slices. Place in a roasting pan with the orange zest and juice, sugar, vanilla sugar and cinnamon. Cover and quietly cook for four nis five minutes, shaking the frying pan occasionally. Refrigerate.

To serve, place molds briefly in hot water (unnecessary if molds are lined with foil), invert onto plates and surround with compote.

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