Every time we have an important anniversary in the family, I think of this cake with nectarine and plum cream. I was first asked for it for a big event, and since then I’ve been making it regularly whenever good fruits are in season. It's not the quickest cake, but it easily finds its place on any festive table. If you have a weekend to spare and feel like cooking something special, it’s worth a try without hesitation.
Quick Info
Total time: about 5-6 hours (includes cooling, not all actual work)
Servings: 12-14
Difficulty: medium (not complicated steps, but many stages and it takes time)
Ingredients
Cake (for a 24 cm pan):
- 7 large eggs (XL)
- 14 heaping tablespoons of sugar
- 9 heaping tablespoons of flour
- 6 heaping tablespoons of cocoa powder
- 3 tablespoons of sunflower oil
- 1 + 1/2 teaspoons of baking powder
Chocolate cream:
- 800 g of liquid cream (preferably for pastry, not vegetable-based)
- 300 g of milk chocolate
- 300 g of dark chocolate
- 6 egg yolks (ideally 3 small and 3 large, but it’s not dramatic if you don’t have exactly that)
Nectarine cream:
- 400 g of nectarines (weighed without pits)
- 40 ml of water
- 200 g of marshmallows
- 400 g of liquid cream
- 2 teaspoons of sugar
- 2 tablespoons of sugar
Plum cream:
- 500 g of plums (without pits)
- 3 tablespoons of sugar
- 40 ml of water
- 400 g of marshmallows
- 400 g of liquid cream
- 80 g of mascarpone
- 2 teaspoons of sugar
Syrup:
- 50 ml of concentrated acacia syrup (or any clear homemade syrup)
- 200 ml of still water
Preparation Method
1. The Cake
1.1. Prepare the oven: preheat to 190°C. Line the bottom of a round baking pan (24 cm) with parchment paper.
1.2. Crack the eggs, separating the whites from the yolks. Place the yolks in a large bowl and the whites in a clean bowl.
1.3. Beat the yolks with 6 tablespoons of sugar until they lighten in color and increase in volume slightly. Gradually add the oil and mix until smooth.
1.4. Combine the cocoa powder with the baking powder and sift them over the yolks. Briefly mix with a hand mixer.
1.5. In another bowl, beat the egg whites with a pinch of salt. When they start to stiffen, gradually add the remaining 8 tablespoons of sugar, one tablespoon at a time, and beat until you get a dense, glossy meringue.
1.6. Take 2-3 tablespoons of the beaten egg whites and gently fold them into the yolk and cocoa mixture to lighten it.
1.7. Pour the entire yolk mixture over the remaining egg whites. Gently fold with a spatula to avoid losing the air from the meringue.
1.8. Sift the flour over the mixture and gently fold it in with wide movements until no dry flour is visible.
1.9. Pour the mixture into the prepared pan, level it out, and bake at 190°C for about 50-60 minutes. Check with a toothpick: if it comes out clean, the cake is done. Let it cool on a wire rack.
2. Chocolate Cream
2.1. Place the liquid cream in a non-stick saucepan over low heat. Heat it until it's almost boiling, but do not let it boil.
2.2. Add the chopped chocolate. Let it sit for 1-2 minutes, then stir until completely melted.
2.3. Put the mixture back on low heat, just until it’s very hot (without boiling). Add the previously beaten egg yolks, mix quickly, and turn off the heat immediately.
2.4. Mix vigorously to combine. Let the cream cool, then refrigerate for at least 4 hours.
2.5. Before assembly, take it out of the fridge and mix the cream for 2-3 minutes until it lightens in color and becomes airier, but still remains dense.
3. Nectarine Cream
3.1. Cut the nectarines into small cubes, place them in a saucepan with 40 ml of water and 3 tablespoons of sugar. Cover with a lid and cook over medium heat for 10-15 minutes, until softened and juicy.
3.2. Puree the nectarines with a blender, strain the puree, and return it to the saucepan. Boil for another 2 minutes, then turn off the heat.
3.3. Add the marshmallows and let sit for 1 minute without stirring, then mix until completely melted. Cool the mixture quickly if you want to speed things up: place the pot in a bowl of cold water.
3.4. Whip the liquid cream (400 g) with 1 tablespoon of sugar until firm. Briefly mix the cooled puree with the cream until everything is combined.
4. Plum Cream
4.1. Cut the pitted plums and cook them with 40 ml of water and 3 tablespoons of sugar. Cover and cook for 10-12 minutes until soft and syrupy.
4.2. Puree the plums, strain the puree, and return it to the heat for another 2 minutes.
4.3. Add the marshmallows. Stir until completely melted. Cool the mixture quickly.
4.4. Whip the liquid cream (400 g) with 2 teaspoons of sugar until firm. Add the mascarpone and mix briefly. Add the completely cooled plum puree and mix until smooth and not liquid.
5. Syrup
Mix 50 ml of acacia syrup with 200 ml of still water.
6. Assembly
6.1. Cut the cooled cake into four equal layers (if it’s too tall for that, three layers are sufficient).
6.2. Place the first layer in a cake ring or a springform pan.
6.3. Lightly soak it (do not drown the cake).
6.4. Spread half of the plum cream.
6.5. Place the next layer of cake, soaked.
6.6. Spread the nectarine cream.
6.7. Add the third layer of cake, soaked.
6.8. Spread the remaining plum cream.
6.9. Top with the last layer of cake, soaked.
6.10. Cover with plastic wrap and refrigerate for at least 2-3 hours to stabilize the creams.
6.11. Remove the cake, take off the ring, and cover everything with the chocolate cream. For a smooth surface, use a knife dipped in hot water. Refrigerate for another 3-4 hours, or until the next day.
Why I Make This Recipe Often
It’s a cake that holds up well, the fruit flavors are clear, and the cake remains fluffy even after two days in the fridge. I love that I can play around with whatever fruits are in season or in the freezer. It’s not difficult, just labor-intensive, but the result is worth it when you have many guests or want to impress.
Tips and Variations
Tips:
- If you have medium eggs, don’t change the quantity, just add 1 tablespoon of flour.
- For creams with marshmallows, let them cool completely before mixing with the whipped cream, otherwise, they will curdle.
- Use silicone molds for the cream so it doesn’t stick if you cool it quickly.
Substitutions:
- You can use frozen or canned fruits (well-drained), following the same steps as for fresh fruits.
- The mascarpone in the plum cream can be replaced with neutral cream cheese.
- Vegetable cream doesn’t have the same taste, but works for a tighter budget.
Variations:
- Instead of plums, you can use cherries, apricots, or blueberries.
- For decoration, you can top it with fresh fruit or chocolate shavings.
- If you want a plain cake (without cocoa), use 12 tablespoons of flour and omit the cocoa.
Serving Ideas:
- Take the cake out of the fridge at least 30 minutes before serving.
- Slice with a knife dipped in hot water for clean sections.
- It also works as a dessert platter if you cut it into squares after it has cooled completely.
Frequently Asked Questions
1. Can I use only milk chocolate for the cream?
Yes, but the cream will be sweeter and softer. I prefer the dark chocolate version for balance.
2. Can I make the cake a day in advance?
Yes, the cake keeps very well wrapped in plastic wrap at room temperature for 24 hours.
3. Can the cake be frozen?
Avoid freezing the assembled cake, but the empty cake layers and the creams (without the whipped cream) can be frozen separately.
4. Can it be made without marshmallows?
Marshmallows help with consistency and give a creamy texture. Without them, the fruit cream will be more fluid and won’t hold its shape well.
5. What should I do if the chocolate cream is too thick to spread?
Gently heat the knife in hot water and work in small portions.
Nutritional Values
Estimated per serving (1/14 of the cake): approximately 420-480 kcal
- Protein: 6-8 g
- Carbohydrates: 55-60 g
- Fat: 20-24 g
Most of the calories come from the cream and the cake. If you want to reduce sugar, you can decrease 2-3 tablespoons in the cake and the creams.
Storage and Reheating
The cake lasts in the fridge for 3-4 days, covered with plastic wrap or in a large container. It doesn’t need reheating. Slice it cold for transport, but let it come to room temperature before serving for better texture. The fruit creams will firm up in the cold, but they will return to their original texture after 15-20 minutes at room temperature.
Quick Info
Total time: about 5-6 hours (includes cooling, not all actual work)
Servings: 12-14
Difficulty: medium (not complicated steps, but many stages and it takes time)
Ingredients
Cake (for a 24 cm pan):
- 7 large eggs (XL)
- 14 heaping tablespoons of sugar
- 9 heaping tablespoons of flour
- 6 heaping tablespoons of cocoa powder
- 3 tablespoons of sunflower oil
- 1 + 1/2 teaspoons of baking powder
Chocolate cream:
- 800 g of liquid cream (preferably for pastry, not vegetable-based)
- 300 g of milk chocolate
- 300 g of dark chocolate
- 6 egg yolks (ideally 3 small and 3 large, but it’s not dramatic if you don’t have exactly that)
Nectarine cream:
- 400 g of nectarines (weighed without pits)
- 40 ml of water
- 200 g of marshmallows
- 400 g of liquid cream
- 2 teaspoons of sugar
- 2 tablespoons of sugar
Plum cream:
- 500 g of plums (without pits)
- 3 tablespoons of sugar
- 40 ml of water
- 400 g of marshmallows
- 400 g of liquid cream
- 80 g of mascarpone
- 2 teaspoons of sugar
Syrup:
- 50 ml of concentrated acacia syrup (or any clear homemade syrup)
- 200 ml of still water
Preparation Method
1. The Cake
1.1. Prepare the oven: preheat to 190°C. Line the bottom of a round baking pan (24 cm) with parchment paper.
1.2. Crack the eggs, separating the whites from the yolks. Place the yolks in a large bowl and the whites in a clean bowl.
1.3. Beat the yolks with 6 tablespoons of sugar until they lighten in color and increase in volume slightly. Gradually add the oil and mix until smooth.
1.4. Combine the cocoa powder with the baking powder and sift them over the yolks. Briefly mix with a hand mixer.
1.5. In another bowl, beat the egg whites with a pinch of salt. When they start to stiffen, gradually add the remaining 8 tablespoons of sugar, one tablespoon at a time, and beat until you get a dense, glossy meringue.
1.6. Take 2-3 tablespoons of the beaten egg whites and gently fold them into the yolk and cocoa mixture to lighten it.
1.7. Pour the entire yolk mixture over the remaining egg whites. Gently fold with a spatula to avoid losing the air from the meringue.
1.8. Sift the flour over the mixture and gently fold it in with wide movements until no dry flour is visible.
1.9. Pour the mixture into the prepared pan, level it out, and bake at 190°C for about 50-60 minutes. Check with a toothpick: if it comes out clean, the cake is done. Let it cool on a wire rack.
2. Chocolate Cream
2.1. Place the liquid cream in a non-stick saucepan over low heat. Heat it until it's almost boiling, but do not let it boil.
2.2. Add the chopped chocolate. Let it sit for 1-2 minutes, then stir until completely melted.
2.3. Put the mixture back on low heat, just until it’s very hot (without boiling). Add the previously beaten egg yolks, mix quickly, and turn off the heat immediately.
2.4. Mix vigorously to combine. Let the cream cool, then refrigerate for at least 4 hours.
2.5. Before assembly, take it out of the fridge and mix the cream for 2-3 minutes until it lightens in color and becomes airier, but still remains dense.
3. Nectarine Cream
3.1. Cut the nectarines into small cubes, place them in a saucepan with 40 ml of water and 3 tablespoons of sugar. Cover with a lid and cook over medium heat for 10-15 minutes, until softened and juicy.
3.2. Puree the nectarines with a blender, strain the puree, and return it to the saucepan. Boil for another 2 minutes, then turn off the heat.
3.3. Add the marshmallows and let sit for 1 minute without stirring, then mix until completely melted. Cool the mixture quickly if you want to speed things up: place the pot in a bowl of cold water.
3.4. Whip the liquid cream (400 g) with 1 tablespoon of sugar until firm. Briefly mix the cooled puree with the cream until everything is combined.
4. Plum Cream
4.1. Cut the pitted plums and cook them with 40 ml of water and 3 tablespoons of sugar. Cover and cook for 10-12 minutes until soft and syrupy.
4.2. Puree the plums, strain the puree, and return it to the heat for another 2 minutes.
4.3. Add the marshmallows. Stir until completely melted. Cool the mixture quickly.
4.4. Whip the liquid cream (400 g) with 2 teaspoons of sugar until firm. Add the mascarpone and mix briefly. Add the completely cooled plum puree and mix until smooth and not liquid.
5. Syrup
Mix 50 ml of acacia syrup with 200 ml of still water.
6. Assembly
6.1. Cut the cooled cake into four equal layers (if it’s too tall for that, three layers are sufficient).
6.2. Place the first layer in a cake ring or a springform pan.
6.3. Lightly soak it (do not drown the cake).
6.4. Spread half of the plum cream.
6.5. Place the next layer of cake, soaked.
6.6. Spread the nectarine cream.
6.7. Add the third layer of cake, soaked.
6.8. Spread the remaining plum cream.
6.9. Top with the last layer of cake, soaked.
6.10. Cover with plastic wrap and refrigerate for at least 2-3 hours to stabilize the creams.
6.11. Remove the cake, take off the ring, and cover everything with the chocolate cream. For a smooth surface, use a knife dipped in hot water. Refrigerate for another 3-4 hours, or until the next day.
Why I Make This Recipe Often
It’s a cake that holds up well, the fruit flavors are clear, and the cake remains fluffy even after two days in the fridge. I love that I can play around with whatever fruits are in season or in the freezer. It’s not difficult, just labor-intensive, but the result is worth it when you have many guests or want to impress.
Tips and Variations
Tips:
- If you have medium eggs, don’t change the quantity, just add 1 tablespoon of flour.
- For creams with marshmallows, let them cool completely before mixing with the whipped cream, otherwise, they will curdle.
- Use silicone molds for the cream so it doesn’t stick if you cool it quickly.
Substitutions:
- You can use frozen or canned fruits (well-drained), following the same steps as for fresh fruits.
- The mascarpone in the plum cream can be replaced with neutral cream cheese.
- Vegetable cream doesn’t have the same taste, but works for a tighter budget.
Variations:
- Instead of plums, you can use cherries, apricots, or blueberries.
- For decoration, you can top it with fresh fruit or chocolate shavings.
- If you want a plain cake (without cocoa), use 12 tablespoons of flour and omit the cocoa.
Serving Ideas:
- Take the cake out of the fridge at least 30 minutes before serving.
- Slice with a knife dipped in hot water for clean sections.
- It also works as a dessert platter if you cut it into squares after it has cooled completely.
Frequently Asked Questions
1. Can I use only milk chocolate for the cream?
Yes, but the cream will be sweeter and softer. I prefer the dark chocolate version for balance.
2. Can I make the cake a day in advance?
Yes, the cake keeps very well wrapped in plastic wrap at room temperature for 24 hours.
3. Can the cake be frozen?
Avoid freezing the assembled cake, but the empty cake layers and the creams (without the whipped cream) can be frozen separately.
4. Can it be made without marshmallows?
Marshmallows help with consistency and give a creamy texture. Without them, the fruit cream will be more fluid and won’t hold its shape well.
5. What should I do if the chocolate cream is too thick to spread?
Gently heat the knife in hot water and work in small portions.
Nutritional Values
Estimated per serving (1/14 of the cake): approximately 420-480 kcal
- Protein: 6-8 g
- Carbohydrates: 55-60 g
- Fat: 20-24 g
Most of the calories come from the cream and the cake. If you want to reduce sugar, you can decrease 2-3 tablespoons in the cake and the creams.
Storage and Reheating
The cake lasts in the fridge for 3-4 days, covered with plastic wrap or in a large container. It doesn’t need reheating. Slice it cold for transport, but let it come to room temperature before serving for better texture. The fruit creams will firm up in the cold, but they will return to their original texture after 15-20 minutes at room temperature.