Plum and mint cake

Name: Plum and mint cake
Ingredients: 250 g biscuits; 100 g peanut butter; 100 g butter; 700 g plums; 50 g sugar; 10 g mint leaves; 5 ml vanilla essence; 2 teaspoons cinnamon; 400 g fat-free yogurt; 6 gelatin sheets; 500 ml cold water; 1 medium plum; 30 g blueberries; 30 g raspberries

Dessert - Plum and mint cake by Doina D. - Recipia

Plum and mint cake is served cold as a dessert, with a biscuit base and a smooth plum and yogurt cream. Once chilled, it cuts into firm slices, and the mint stays subtle alongside the soft plums. I choose ripe but still firm plums, so they have fragrant flesh and don’t completely fall apart as they cook. Preparation: 20 minutes. Cooking: 12 minutes. Resting: 4 hours and 35 minutes. Total time: 5 hours and 7 minutes. Serves: 8. About 410 kcal and 11 g protein per serving.

Ingredients

For the base

250 g biscuits
100 g peanut butter
100 g butter

For the cream

700 g plums
50 g sugar
10 g mint leaves
5 ml vanilla essence
2 teaspoons cinnamon
400 g fat-free yogurt
6 gelatin sheets
500 ml cold water

For decoration

1 medium plum
30 g blueberries
30 g raspberries

Preparation

1. Crush the biscuits in a food processor, add the peanut butter and melted butter, and mix. Put the mixture in a cake tin, press it into an even layer, and chill the base for 30 minutes. 2. Soak the gelatin sheets in 500 ml cold water for 10 minutes. Halve the plums and remove the stones. 3. Put the plums in a saucepan with the sugar, mint leaves, vanilla essence and cinnamon. Simmer over low heat for 12 minutes, until the plums soften. 4. One minute before turning off the heat, drain the gelatin sheets and gently squeeze them. Add them to the saucepan and stir until dissolved. 5. Leave the plums to cool for 5 minutes, then blend until smooth. Stir in the yogurt and pour the cream over the biscuit base. 6. Chill the cake for 4 hours, until the cream has set. 7. Before serving, I decorated the cake with plum slices, blueberries and raspberries.

Notes

Keep covered in the fridge for up to 3 days, and the base can be made a day ahead. For a gluten-free version, use 250 g gluten-free biscuits; the peanuts in the peanut butter and the dairy in the butter and yogurt remain. Choose ripe but firm plums; very juicy ones can make the cream softer. An immersion blender is handy here, since you can blend the plums right in the saucepan. The slice is a little like a chilled cheesecake in texture, but the plums and mint make it fruitier. A slice goes well with a cup of black tea.