Marbled Plum Cake with Cottage Cheese Cream

Name: Marbled Plum Cake with Cottage Cheese Cream
Ingredients: 200 g soft butter; 5 g butter for the pan; 150 g powdered sugar; 6 eggs; 200 ml milk; 300 g flour; 10 g baking powder; 2 tablespoons cocoa powder; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 300 g plums; 650 g cottage cheese; 120 g powdered sugar; 150 ml liquid whipping cream; 100 g full-fat sour cream; 1 medium orange; 100 g plums

Dessert - Marbled Plum Cake with Cottage Cheese Cream by Sonia B. - Recipia

Marbled plum cake with cottage cheese cream has a two-tone base, with ripe plums and a cool cream topping. The cocoa layer stays underneath, while the white one shows in the slices, without any need for an elaborate pattern. I leave the skins on the plums; they don’t bother me in a slice of cake. Prep: 30 minutes. Cook: 30 minutes. Rest: 3-4 hours. Total time: 4-5 hours. Servings: 18. About 330 kcal and 10 g protein per serving.

Ingredients

For the cake base

200 g soft butter
5 g butter for the pan
150 g powdered sugar
6 eggs
200 ml milk
300 g flour
10 g baking powder
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon salt
300 g plums

For the cottage cheese cream

650 g cottage cheese
120 g powdered sugar
150 ml liquid whipping cream
100 g full-fat sour cream
1 medium orange

For decoration

100 g plums

Preparation

1. Wash the plums, remove the pits and cut them into quarters. 2. Beat 200 g soft butter with 150 g powdered sugar. Mix in the egg yolks, one at a time, then the milk. 3. Sift the flour, add it gradually and mix. Fold in the baking powder and vanilla extract. 4. Beat the egg whites with 1/4 teaspoon salt until stiff. Gently fold them into the yolk mixture with a spatula. 5. Divide the mixture into two equal parts. Stir the cocoa powder into one of them. 6. Grease the pan with 5 g butter and line it with baking paper. Pour in the cocoa mixture and level it out, then spoon the white mixture on top. Arrange the plum quarters over it. 7. Bake in an oven preheated to 180°C for 30 minutes, until the cake is golden and a toothpick comes out clean. Leave it to cool completely, about 1 hour. 8. Mix the cottage cheese with 120 g powdered sugar. Add the liquid whipping cream, sour cream and grated orange zest, then beat until creamy. 9. Spread the cream over the cooled cake. Refrigerate the cake for 2-3 hours, then cut it into portions and decorate with sliced plums.

Notes

Ripe but still firm plums are easier to cut neatly; dry them well after washing, especially if they’re very juicy. The 24 × 36 cm pan makes the cake base fairly thin, and the baking time may vary a little if the plums are large. Very wet cottage cheese can make the cream runny; leave it to drain in a sieve before mixing. This contains gluten, dairy and eggs. The sour cream can be replaced with 100 g full-fat Greek yogurt; for a version with another fruit, use 300 g apricots in place of the plums in the cake base. I chill it for a few hours before the meal I’m serving it at; unsweetened tea goes well with it. Keep it covered in the fridge and eat it within 3 days.