Plum shortcakes with sesame seeds

Ingredients:

• 1.5 cups premium flour
• 1/4 cup sugar
• 1/4 cup toasted sesame seeds
• 2 tbsp. l. sesame tahini paste
• 1 tbsp baking powder
• 0.5 tsp salt
• 90 g chilled butter
• 2/3 cup heavy cream
• 1 large egg
• 0.7 kg red plums (about 4 pcs.), pitted, cut into thin slices
• Half a vanilla bean, cut in half lengthwise
• 1 cup cold heavy cream for frosting
• 2 tablespoons of honey

Preparation:

1. Bake the cakes: Line a baking sheet with parchment paper. Combine flour, granulated sugar, baking powder, sesame seeds, in a food processor. tahini Add the butter and salt and pulse until combined. Add the butter and pulse until the butter is pea-sized pieces. In a small bowl, whisk the cream and egg together. With the food processor running, pour the cream over the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead by hand 3-4 times.
2. Using a large ice cream scoop or measuring cup, place 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet, spacing them 2-3 inches apart. Refrigerate until set, about 30 minutes.
3. Preheat oven to 200°C (400°F). Lightly brush each dough ball with melted butter and sprinkle with sesame seeds. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-30 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
4. Meanwhile, prepare the filling.In a medium saucepan, combine the plums with the sugar and vanilla; let sit for 30 minutes. Cook over medium heat until the juices thicken and begin to simmer, 10-15 minutes. Remove the vanilla bean and transfer the plums to a bowl. Let cool to room temperature, at least 2 hours.
5. In a medium bowl, beat the cream and honey with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
6. Divide each cake layer in half and fill with plums and whipped cream.