The plums are mixed with a little sugar and boiled for a few minutes, just until they soften slightly, releasing their natural flavors. It is important not to boil them too much to preserve the pleasant texture and fresh taste. In another bowl, the soft butter, sugar, and flavors are mixed well and beaten with a mixer on medium speed until they become a slightly fluffy mixture. This step is essential for obtaining an airy and tasty base. The eggs are added one by one, mixing well after each addition to achieve a homogeneous and creamy composition.
In another bowl, the flour is sifted together with the baking soda and baking powder. This step helps eliminate any lumps and ensures uniformity of the dry ingredients. Once sifted, the flour is added alternately with the liquids to the butter mixture, starting and ending with flour. This helps achieve an ideal texture. Once the mixture is homogenized, the drained plums and coarsely chopped nuts are added. The nuts add a crunchy note and a pleasant contrast of textures.
Gently mix, being careful not to crush the plums too much, and pour the composition into a greased and lined baking pan. Bake at a medium temperature, and to check if the base is baked, you can do the toothpick test - if it comes out clean, then the cake is ready. I chose to divide the mixture into two round cake pans to achieve a more spectacular cake.
After baking, let the layers cool completely. Meanwhile, we prepare the delicious cream. The butter, soft at room temperature, is mixed with the cream cheese until fluffy and homogeneous. The necessary liquid, orange zest (you can also opt for lemon zest if you prefer a more tangy taste), and whipped cream are added. The mixture is well homogenized and placed in the refrigerator to firm up a bit.
Once the layers have completely cooled, the cream is spread evenly over their surface or, for a more elegant presentation, the layers can be cut into small pieces and the cream applied using a piping bag with a nozzle. Grated chocolate is sprinkled on top or drizzled with liquid chocolate for an attractive appearance. It is served cold, plain or with a portion of plum ice cream on the side for a temperature contrast. Those who want an extra flavor can prepare an orange sauce to generously pour over the cake on the plate when serving. This combination of flavors and textures will turn each slice into a memorable experience.
In another bowl, the flour is sifted together with the baking soda and baking powder. This step helps eliminate any lumps and ensures uniformity of the dry ingredients. Once sifted, the flour is added alternately with the liquids to the butter mixture, starting and ending with flour. This helps achieve an ideal texture. Once the mixture is homogenized, the drained plums and coarsely chopped nuts are added. The nuts add a crunchy note and a pleasant contrast of textures.
Gently mix, being careful not to crush the plums too much, and pour the composition into a greased and lined baking pan. Bake at a medium temperature, and to check if the base is baked, you can do the toothpick test - if it comes out clean, then the cake is ready. I chose to divide the mixture into two round cake pans to achieve a more spectacular cake.
After baking, let the layers cool completely. Meanwhile, we prepare the delicious cream. The butter, soft at room temperature, is mixed with the cream cheese until fluffy and homogeneous. The necessary liquid, orange zest (you can also opt for lemon zest if you prefer a more tangy taste), and whipped cream are added. The mixture is well homogenized and placed in the refrigerator to firm up a bit.
Once the layers have completely cooled, the cream is spread evenly over their surface or, for a more elegant presentation, the layers can be cut into small pieces and the cream applied using a piping bag with a nozzle. Grated chocolate is sprinkled on top or drizzled with liquid chocolate for an attractive appearance. It is served cold, plain or with a portion of plum ice cream on the side for a temperature contrast. Those who want an extra flavor can prepare an orange sauce to generously pour over the cake on the plate when serving. This combination of flavors and textures will turn each slice into a memorable experience.
Ingredients
7 larger plums (like ringlote) 200 g sugar 1 teaspoon cinnamon 3 teaspoons baking soda 125 ml milk 100 g butter 2 eggs a pinch of cloves 250 g flour a pinch of baking powder 4 tablespoons plum juice (I used store-bought lemonade) 100 g coarsely chopped walnuts 225 g cream cheese (Philadelphia) 50-60 g soft butter plenty of orange zest (I used 4 teaspoons) vanilla to taste (or fresh orange juice = 2 teaspoons) powdered sugar to taste (I used about 80 g) 4-5 heaping tablespoons of whipped cream.