Plum cake

Plum Cake – A Delicacy That Combines the Flavors of Nature with Exceptional Elegance

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 10-12

A plum cake is not just a dessert; it's a story of flavors and textures, a symbol of the tradition of using seasonal fruits in sweet dishes. This plum cake, with a fluffy base, spiced plum jam with fresh herbs, and a delicate plum cream, will delight any sweet lover. Moreover, it is a simple yet impressive recipe, perfect for a special occasion or to pamper the family. Let's get started!

Ingredients:

For the Base:
- 7 medium eggs (at room temperature)
- 160 g sugar
- 4 tablespoons oil
- 120 g flour
- 30 g cocoa
- 1 pinch of salt

For the Plum Jam:
- 1 kg frozen plums (pitted)
- 250 g sugar
- 2 sprigs of fresh basil
- 1 sprig of rosemary

For the Plum Cream:
- 600 g plum jam
- 10 g gelatin granules
- 40 ml water
- 400 g cold liquid cream (30% fat)
- 1 tablespoon sugar

For the Plum Jelly:
- Remaining plum jam
- 8 g gelatin
- 30 ml cold water

For the Chocolate Ganache:
- 200 g dark chocolate (50% cocoa)
- 150 g liquid cream (30% fat)

For the Soaking Syrup:
- 30 g plum syrup mixed with 50 ml still water

For Decoration:
- 100 g dark chocolate (50% cocoa)

Step by Step:

1. Preparing the Base:
- Preheat the oven to 180 degrees Celsius. Make sure you have a 24 cm removable bottom pan, which you line with baking paper.
- Separate the egg whites from the yolks. Place the egg whites in a clean bowl and add a pinch of salt. Use a mixer to beat them until they form a stiff foam.
- Gradually add the sugar in two batches to the egg whites, continuing to mix until completely dissolved and you achieve a glossy meringue.
- Incorporate the yolks, mixing until well combined, then add the oil and mix for another 2-3 minutes.
- Sift the flour and cocoa together, gradually adding them to the egg mixture. Use a spatula to fold them in with circular motions from top to bottom. This will keep the air in the mixture, yielding a fluffy base.
- Pour the mixture into the pan and bake for 30 minutes or until a toothpick comes out clean. After baking, let the base cool completely, preferably overnight.

2. Preparing the Plum Jam:
- Place the frozen plums and sugar in a non-stick pot over medium heat. Boil the mixture, stirring occasionally, until it thickens, like a jam.
- Add the basil and rosemary sprigs in the last 5 minutes of boiling. These fresh aromas will give a complex flavor to the jam.
- Once done, turn off the heat and let it cool slightly. Remove the herbs before use.

3. Preparing the Plum Cream:
- Hydrate the gelatin in cold water for 10 minutes.
- Puree 500 g of warm plums in a bowl. Add the hydrated gelatin to the warm jam, stirring until completely dissolved.
- Add 100 g of unstrained plum jam to the mixture for an interesting texture.
- Whip the liquid cream with the sugar until airy, then fold in the plum cream with a spatula, being careful not to deflate it.

4. Assembling the Cake:
- Line a pan with plastic wrap. Place the first layer of the base and soak it with the plum syrup.
- Pour the plum cream over the soaked base, then add the second layer of the base, which you also soak.
- Place the cake in the refrigerator to set for at least 2 hours.

5. Preparing the Plum Jelly:
- Puree the remaining plum jam and, if necessary, heat it slightly to avoid burns on contact.
- Hydrate the gelatin in cold water for 10 minutes, then add it to the warm jam, mixing well until dissolved.
- Pour the mixture into molds and place them in the freezer to set. This jelly can also be used for other desserts.

6. Preparing the Chocolate Ganache:
- Break the chocolate into pieces and melt it in a bain-marie.
- Heat the cream in a non-stick pot, being careful not to let it boil. Turn off the heat and add the melted chocolate, whisking until smooth.
- Let the ganache cool completely.

7. Decorating the Cake:
- Remove the cake from the refrigerator and carefully turn it onto a serving plate. Remove the pan and plastic wrap.
- Coat the cake with chocolate ganache, ensuring it is evenly distributed.
- For decoration, melt the chocolate and spread it on baking paper or a silicone sheet. Place it in the refrigerator to set and then cut out decorative shapes.

Serving Suggestions:
Serve the cake with a scoop of vanilla ice cream or freshly whipped cream. You can accompany the dessert with a herbal tea or a sweet wine for an exceptional culinary experience.

Frequently Asked Questions:
- Can I use other fruits? Yes, you can experiment with other seasonal fruits like cherries or peaches.
- How can I make the cake less sweet? Reducing the amount of sugar in the jam and plum cream can help.
- What do I do with leftover jelly? You can use it as a topping for pancakes, yogurt, or other desserts.

Nutritional Benefits:
This cake is rich in vitamins and antioxidants due to the plums, which help with digestive health and may contribute to reducing inflammation.

Enjoy and savor every slice of this plum cake, a true feast for the senses and a recipe that combines tradition with innovation!

 Ingredients: Base: 7 medium eggs (at room temperature) 160 g sugar 4 tbsp oil 120 g flour 30 g cocoa 1 pinch salt Plum jam: 1 kg frozen plums (without pits) 250 g sugar 2 sprigs fresh basil 1 sprig rosemary Plum cream: 600 g plum jam 10 g gelatin granules 40 ml water 400 g cold liquid cream (30% fat) 1 tbsp sugar Plum jelly: remaining plum jam 8 g gelatin 30 ml cold water Chocolate ganache: 200 g dark chocolate (50% cocoa) 150 g liquid cream (30% fat) For soaking: 30 g plum syrup mixed with 50 ml still water Decoration: 100 g dark chocolate (50% cocoa)