Plum cream cake

Plum Cream Cake – A Fall Delight

Welcome to my kitchen! Today, I’m sharing a delicious recipe for plum cream cake, a simple and savory dessert that’s perfect for bringing a touch of joy to those crisp fall days. This recipe is dedicated to my mother, who always reminds me of the flavors of my childhood. Whether you want to impress family or friends, this plum cream cake will quickly disappear from the plate!

Total preparation time: 3 hours and 30 minutes
Preparation time: 1 hour
Baking time: 35-45 minutes
Number of servings: 10-12 servings

Ingredients

For the Cake Base:
- 5 very large eggs (XL)
- 12 tablespoons of granulated sugar
- 6 tablespoons of flour
- 50 g cocoa powder
- 2 tablespoons of oil
- A pinch of salt
- 1 teaspoon of baking powder (optional)

For Cream 1:
- 350 g plums (washed and pitted)
- 2 tablespoons of sugar
- 260 g marshmallows
- 400 g heavy cream
- 2 tablespoons of sugar

For Cream 2:
- 300 g chocolate mascarpone cream
- 200 g heavy cream
- 1 teaspoon of granulated sugar

For the Syrup:
- 50 ml concentrated strawberry syrup
- 150 ml still water

Step-by-Step Instructions

1. Preparing the Cake Base

1. Preheat the oven: Start by preheating the oven to 190°C. This step is essential for achieving a fluffy and well-baked cake base.

2. Separating the eggs: Separate the egg whites from the yolks. Ensure that all utensils are clean and dry to achieve a consistent foam.

3. Beating the yolks: Mix the yolks together with 6 tablespoons of sugar until they become frothy and change to a lighter color. Then, add the 2 tablespoons of oil and continue mixing until well combined.

4. Incorporating cocoa and flour: Sift the cocoa powder and baking powder (if using) into the yolk mixture and mix well.

5. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add 6 tablespoons of sugar, continuing to mix until the egg whites become firm and glossy.

6. Combining the mixtures: Add 2-3 tablespoons of the beaten egg whites to the cocoa and yolk mixture. Gently fold with a spatula, then add the remaining egg whites, carefully folding to avoid losing air. Sift the flour over the mixture and incorporate gently.

7. Baking the cake base: Pour the mixture into a round cake pan (24 cm) lined with parchment paper. Bake for 35-45 minutes. Perform the toothpick test; if it comes out clean, the cake base is ready. Remove it from the oven and let it cool on a wire rack.

2. Preparing the Cream

Cream 1:

1. Preparing the plums: Place the pitted plums and sugar in a non-stick saucepan. Cover and let them simmer over medium heat for about 10 minutes until softened and the syrup thickens.

2. Pureeing the plums: Remove the plums from the saucepan and puree them with an immersion blender. Strain the puree back into the saucepan. Let it simmer for another 2 minutes, then add the marshmallows. Stir and let them melt (about 1 minute). Cool the mixture in ice water.

3. Preparing the whipped cream: Whip the heavy cream with 2 tablespoons of sugar until frothy. Then, combine it with the cooled plum cream.

Cream 2:

1. Preparing the mascarpone cream: Whip the heavy cream with sugar until frothy, then fold it into the mascarpone cream with a spatula.

3. Assembling the Cake

1. Slicing the cake: Cut the cooled cake into three equal layers.

2. Soaking the cake: Take one layer of cake and place it in a cake ring. Lightly soak it with the strawberry syrup mixture.

3. Adding the cream: Spread half of the plum cream (Cream 1) over the first layer. Place the second layer of cake, soak again, and add the remaining plum cream. Top with the last layer of cake, soak, and refrigerate the cake for 2-3 hours.

4. Finishing the cake: Once cooled, remove the cake from the refrigerator, take off the ring, and frost it with Cream 2 (mascarpone cream). Chill again for at least 4 hours to set.

Serving and Suggestions

When serving, this plum cream cake can be decorated with fresh plum slices or grated chocolate on top, adding a touch of elegance. It pairs perfectly with a cup of aromatic coffee or fragrant tea, transforming each slice into an unforgettable culinary experience.

Nutritional Benefits

This cake is not only delicious but also packed with nutrients. Plums are rich in fiber, vitamin C, and antioxidants, while the mascarpone cream adds a boost of calcium and protein. Additionally, using marshmallows gives the cream a creamy and airy texture, making the dessert even more appealing.

Frequently Asked Questions

1. Can I use other fruits instead of plums?
Absolutely! You can experiment with apples, peaches, or even cherries, adjusting the sugar amounts based on the sweetness of the fruits.

2. How can I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days. It can also be frozen, but to maintain the texture, it's best consumed fresh.

3. Is a sugar-free version possible?
Yes, you can replace sugar with natural sweeteners like honey or maple syrup, but be mindful of the proportions.

4. How can I tell if the cake base is baked?
The toothpick test is the most reliable method; if it comes out clean, the cake is ready. Additionally, the cake should be springy to the touch and pull away easily from the edges of the pan.

Now that you have all the necessary information, all that’s left is to get cooking. Enjoy your meal and create beautiful memories with your loved ones!

 Ingredients: Base: 5 very large eggs (XL), 12 tablespoons granulated sugar, 6 tablespoons flour, 50g cocoa, 2 tablespoons oil, a pinch of salt, optional 1 teaspoon baking powder. Cream 1: 350g plums, 2 tablespoons sugar, 260g marshmallows, 400g liquid cream, 2 teaspoons sugar. Cream 2: 300g mascarpone and chocolate cream, 200g liquid cream (whipped), 1 teaspoon granulated sugar. Syrup: 50ml concentrated strawberry syrup, 150ml sparkling water.

 Tags:  plum cake