Plum jelly cake with a biscuit base
Plum Jelly Cake with Biscuit Base - a refreshing delicacy, perfect for warm days or when you want to impress guests without much effort. This cake requires no baking, making it ideal for any cook, regardless of skill level. Additionally, the combination of tart plums with a crunchy biscuit base will bring a smile to anyone's face.
Preparation time: 30 minutes
Chilling time: 1-2 hours
Servings: 8-10
Ingredients:
*For the base:*
- 250-300 g plain biscuits (choose simple, unfilled biscuits for a balanced taste)
- 50 g nuts or hazelnuts (optional, but adds a pleasant texture)
- 100 g softened butter (make sure it's at room temperature for easy incorporation)
- 1 teaspoon rum extract (for an extra flavor boost)
- 1 teaspoon cinnamon (this will add a warm, aromatic note)
- 1 tablespoon cocoa powder (for a richer taste)
- 2 tablespoons powdered sugar (helps sweeten the base)
- 70-100 ml sweet milk (add gradually to achieve the desired consistency)
*For the jelly:*
- 500 g plums (choose ripe but firm plums for the best result)
- 1/2 cup sugar (adjust according to your taste, depending on the sweetness of the plums)
- 20 g butter (this will add a rich flavor to the jelly)
- 1 teaspoon cinnamon (optional, but recommended for a pleasant aroma)
- 1 packet gelatin (to achieve the ideal texture)
Making the Plum Jelly:
1. Start by washing the plums and removing the pits. Slice the plums thinly for even caramelization.
2. In a skillet, add the sugar and let it caramelize, stirring constantly until it turns light brown. This step is essential for achieving a deep flavor.
3. Add the butter and plum slices to the skillet, mixing well to combine the ingredients. Cook for 7-8 minutes until the plums become soft and juicy.
4. Prepare the gelatin according to the package instructions. Once ready, add it warm over the caramelized plums, stirring quickly to incorporate. Let it cool slightly.
Making the Biscuit Base:
1. Crush the biscuits along with the nuts or hazelnuts in a food processor until you achieve a fine powder. This texture will provide a crunchy and tasty base.
2. In a bowl, combine the crushed biscuits with the softened butter, rum extract, cinnamon, cocoa powder, and powdered sugar. Mix well until all ingredients are combined.
3. Gradually add the milk, stirring continuously until the mixture becomes a thick, moldable paste. This will form the base of the cake.
Assembling the Cake:
1. If you want to assemble the cake in a tart pan, use a springform pan. Press the biscuit mixture evenly into the bottom of the pan, creating a uniform base.
2. If you prefer individual portions, use small round molds lined with plastic wrap. Add 3 teaspoons of the biscuit paste to each mold, making sure they are well pressed.
3. After creating the base, pour the plum jelly over the biscuit base, spreading it evenly. Let it cool at room temperature, then refrigerate for 1-2 hours or until it sets well.
Serving:
Once the cake has completely cooled, it's time for decoration. Give it an attractive look by sprinkling coconut or almond flakes on top. These not only add a crunchy appearance but also a delightful flavor.
Helpful Tips:
- Choose ripe and flavorful plums for a delicious jelly. If the plums are too tart, adjust the amount of sugar in the recipe.
- Gelatin is essential for achieving a firm texture, so don't skip it. If you prefer a vegan option, you can use agar-agar instead of regular gelatin.
- This cake can be stored in the refrigerator for 3-4 days, maintaining its texture and flavor.
Calories and Nutritional Benefits:
A serving of plum jelly cake with a biscuit base has approximately 200-250 calories, depending on the ingredients used. Plums are an excellent source of vitamin C, fiber, and antioxidants, while nuts or hazelnuts add healthy fats and protein, making it a good choice for a sweet yet nutritious snack.
Frequently Asked Questions:
1. Can I use other fruits for the jelly?
Absolutely! This recipe can easily be adapted with other seasonal fruits like peaches, apricots, or cherries.
2. Is it possible to make the cake without sugar?
Yes, you can use alternative sweeteners like honey or maple syrup, but the taste will vary.
3. How can I make this recipe healthier?
You can replace the biscuits with a whole grain version or sugar-free biscuits, and reduce the sugar in the jelly.
This plum jelly cake with a biscuit base is not just a simple recipe but also an opportunity to create pleasant memories with loved ones. Enjoy every slice and savor the authentic taste of fresh ingredients!
Ingredients: For the base: 250-300 g biscuits, 50 g hazelnuts or walnuts, 100 g soft butter, rum essence, 1 teaspoon cinnamon, 1 tablespoon cocoa, 2 tablespoons powdered sugar, 70-100 ml sweet milk. For the jelly: 500 g plums, 1/2 cup sugar, 20 g butter, 1 teaspoon cinnamon, 1 packet gelatin.
