Plum cream cake

Plum Cream Cake: A Sweet Delight for Special Moments

Preparation time: 25 minutes
Baking time: 35-45 minutes
Total time: 3 hours (plus cooling time)
Number of servings: 8-10

Welcome to the world of sweet delights! Today, I will guide you step by step in making a plum cream cake, a dessert that not only looks spectacular but combines the intense flavors of plums with a fine and fluffy texture. This cake is ideal for special occasions, but also for those moments when you want to indulge in something truly delicious. Let's get started!

A Brief History of the Recipe

Fruit cakes have always been in high demand, and the plum, with its sweet and sour flavor, is a versatile ingredient that enriches any dessert. Over time, the preparation of cream cakes has evolved, but the essence remains the same: the joy of gathering family and friends around a table full of flavors and traditions.

Ingredients

Base:
- 5 very large eggs
- 12 heaping tablespoons granulated sugar
- 6 heaping tablespoons flour
- 50 g cocoa
- 2 tablespoons oil
- 1 pinch of salt
- Optional: 1 teaspoon baking powder

Cream 1:
- 350 g plums (washed and pitted)
- 2 tablespoons sugar
- 260 g marshmallows
- 400 g liquid cream
- 2 teaspoons sugar

Cream 2:
- 300 g chocolate mascarpone cream
- 200 g liquid cream (Pilos type)
- 1 teaspoon granulated sugar

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

Preparation of the Base

1. Preheat the Oven
Start by preheating the oven to 190 degrees Celsius. It is essential to have the oven ready so that the base bakes evenly.

2. Separating the Eggs
Separate the egg whites from the yolks. Make sure the bowls are clean and dry, as any trace of fat can prevent the egg whites from foaming.

3. Beating the Yolks
In a large bowl, beat the yolks with 6 tablespoons of sugar until the mixture becomes light in color and creamy. Add the 2 tablespoons of oil and continue mixing until well combined.

4. Incorporating Cocoa and Baking Powder
Sift the cocoa and baking powder over the yolk mixture. Carefully mix until everything is well incorporated.

5. Beating the Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the 6 tablespoons of sugar, continuing to mix until you achieve a glossy meringue.

6. Combining the Base
Add 2-3 tablespoons of the egg white foam to the cocoa and yolk mixture, mixing with a spatula to lighten the texture. Then, fold the yolk mixture over the egg whites, gently mixing to avoid losing air. Finally, sift the flour and incorporate it using a spatula.

7. Baking the Base
Pour the mixture into a 24 cm round cake pan lined with parchment paper. Place the pan in the oven and bake for 35-45 minutes. Do the toothpick test: if it comes out clean, the base is ready. After baking, remove the base and let it cool on a rack.

Preparation of Cream 1

1. Preparing the Plums
In a non-stick pot, add the pitted plums and sugar. Cover the pot and let it cook over medium heat for about 10 minutes, until the plums soften. Stir occasionally to prevent sticking.

2. Pureeing the Plums
Once the plums have softened, remove them from the pot and puree them with an immersion blender. Strain the puree to remove any skins. Add the puree back into the pot and let it cook for another 2 minutes. Turn off the heat and add the marshmallows. Let them melt for 1 minute, stirring with a spatula to help with homogenization. Allow the mixture to cool (to speed up the process, place the pot in a bowl of cold water).

3. Whipping the Cream
In another bowl, whip the liquid cream with 2 teaspoons of sugar until it becomes fluffy. Then, gently mix it with the cooled plum cream.

Preparation of Cream 2

1. Whipping the Cream with Mascarpone
In a bowl, whip the liquid cream with the sugar. Then, add the chocolate mascarpone cream, gently mixing with a spatula until everything is well combined.

Assembling the Cake

1. Slicing the Base
Once the base has completely cooled, slice it into three equal layers.

2. Soaking the Base
Place the first layer of the base in a cake ring. Soak the base with a syrup made from the concentrated strawberry syrup and water.

3. Adding the Plum Cream
Spread half of the plum cream (Cream 1) over the first layer of the base.

4. Continuing the Assembly
Add the second layer of the base, soak it again, then add the remaining plum cream. Cover with the last layer of the base, which should also be soaked.

5. Cooling the Cake
Place the cake in the refrigerator for 2-3 hours to firm up well.

6. Finalizing
After the cake has chilled in the refrigerator, remove it from the ring. Cover it evenly with Cream 2 (mascarpone cream) and leave it in the refrigerator for at least 4 hours, preferably overnight.

Serving and Suggestions

This plum cream cake is delicious and can be served simply or alongside a scoop of vanilla ice cream or a fruit compote. Pair it with a glass of sweet wine or freshly squeezed lemonade with mint for a wonderful contrast of flavors.

Nutritional Information

This cake offers a balance between carbohydrates and fats, due to the content of plums and cream, being a source of vitamins and minerals. Each serving contains approximately 350-400 calories, depending on the portion served and the ingredients used.

Frequently Asked Questions

- Can I use other fruits instead of plums?
Absolutely! You can experiment with peaches, apricots, or even raspberries for a different flavor.

- How can I make the cake less sweet?
Reduce the amount of sugar in the creams or use tarter plums.

- Can I prepare the cake a day in advance?
Certainly! The cake keeps well in the refrigerator, and the flavor will become even more intense.

I hope this recipe brings you joy and unforgettable moments in the kitchen! Until the next culinary adventure, enjoy your meal!

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