For the plum soup with white chocolate cake, first remove the seeds from the plums and cut them in half. Bring to the boil together with the sugar, wine and vanilla pod.
Continue to simmer over low heat for 10 minutes, season with the rum and finely puree with a hand blender. Place in the freezer until the soup is ice cold.
For the cake, beat the eggs with the sugar until foamy, melt the chocolate and butter and stir into the eggs together with the almonds, flour and baking powder. Pour into a baking pan lined with baking paper and bake at 160 °C for about 25 minutes. Then cut the cake into small cubes and sprinkle with a little powdered sugar.
Arrange the soup in deep plates, put the cake inside and garnish the plum soup with white chocolate cake with some fresh mint.