Plum Cake

Delicious Plum Cake: An Autumn Recipe Full of Flavor

Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 10-20 minutes
Servings: 12

Introduction

Who doesn’t love the sweet and tangy flavors of fresh plums? This plum cake is not just a delicacy, but also a story. Its origins are lost in the mists of time, being a popular dessert in many cultures, often associated with autumn and the bountiful harvest. Plums are not only delicious but also rich in vitamins, minerals, and antioxidants, making them a healthy choice for our desserts.

Ingredients

- 1 kg of large plums (choose ripe and juicy plums)
- 300 g of flour (preferably type 650 flour for a finer texture)
- 150 g of butter (soft, at room temperature)
- 400 g of powdered sugar (you can adjust the amount depending on how sweet the plums are)
- 5 egg yolks (at room temperature)
- 2 egg whites (fresh, for a fluffy meringue)
- 1 teaspoon of cinnamon (for an extra touch of flavor)
- 3 tablespoons of sour cream (a rich sour cream will give better consistency)

Preparation Steps

1. Preparing the Plums

Start with the plums, the stars of this cake. Wash the plums well under running water, then peel them as you would apples. Remove the pits and cut the plums in half. Place them in a bowl, add a tablespoon of powdered sugar and cinnamon. Gently mix and set aside for about 10 minutes to let the juices come out. This step will enhance the flavors and add a delicious note to your cake.

2. Preparing the Dough

In a large bowl, put the soft butter and powdered sugar. Mix them with an electric mixer until you get a fluffy cream. Add the 5 egg yolks, mixing well after each addition. Add cold water (which helps create a finer texture) and mix again.

Sift the flour into the butter and yolk mixture, mixing with a spatula or your hands until you achieve a homogeneous dough. It’s important not to knead too much; otherwise, the cake will be dense. Form a ball from the dough, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.

3. Assembling the Cake

After the dough has rested, sprinkle some flour on the work surface and roll it out into a thick sheet about 1 finger wide. Transfer the sheet to a buttered baking dish (or lined with parchment paper) and gently press it down to fit well on the bottom and sides of the dish. Make sure the edges are raised to keep the filling inside.

Place the prepared plums in the middle of the dough, distributing them evenly.

4. Preparing the Meringue

In a clean bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the 3 tablespoons of sugar and continue beating until you get a firm and glossy meringue. This is key to giving the cake an airy texture.

In another bowl, mix the remaining 2 egg yolks with the sour cream. Carefully add the yolk mixture to the meringue, mixing with a spatula using circular motions to avoid losing air in the mixture.

Pour the meringue mixture over the plums in the dish, smoothing the surface.

5. Baking

Preheat the oven to 180°C (350°F). Bake the cake for 40-50 minutes, or until the meringue turns golden and firm, and the dough is fully cooked. Check the cake from time to time; a knife inserted in the middle should come out clean.

6. Serving

Once the cake is baked, let it cool in the pan for 15 minutes. Sprinkle powdered sugar on top before cutting it into squares. This cake is delicious both warm and cold, and pairs perfectly with a scoop of ice cream or a dollop of sour cream.

Helpful Tips

- Choosing Plums: Opt for ripe yet firm plums. Soft plums may make the cake too moist.
- Variations: You can add chopped nuts to the plum mixture for extra texture. You can also replace plums with other seasonal fruits like apples or peaches.
- Recommended Beverages: Serve the cake with a warm herbal tea or a glass of sweet white wine, which will complement the flavors of the dessert.

Nutritional Benefits

Plums are an excellent source of fiber, vitamins A, C, and K, and can aid digestion. This cake is not just a treat but also a way to introduce healthy fruits into your diet.

Frequently Asked Questions

1. Can I use dried plums? It is not recommended, as they will not have the same moisture and flavor as fresh plums.
2. Can I replace butter with margarine? Yes, but the texture and taste may vary. Butter provides a rich flavor that cannot be fully replicated by margarine.
3. What can I do with the cake if it’s leftover? It keeps well in the refrigerator, covered. You can reheat it in the oven to restore its texture.

This plum cake is more than just a dessert; it is an experience that brings a touch of joy in every bite. Enjoy!

 Ingredients: 1kg of large plums, 300g flour, 150g butter, 400g powdered sugar, 5 egg yolks, 2 egg whites, 1 teaspoon cinnamon, 3 tablespoons sour cream