I usually make this cake in the fall or when I still have frozen plums from summer. It's one of those cakes with a fluffy base, tart plums, a slightly gelatinous cream, and roasted nuts that brings something different compared to classic fruit desserts. I first tried it one weekend when I wanted to use what I already had in the freezer. It’s not a quick cake, but it’s not complicated either.
Quick Info
Total time: about 2 hours
Preparation time: 40 minutes
Baking time: 45 minutes
Servings: 12-16, depending on how you slice it
Difficulty: medium
Recipe type: fruit dessert, suitable for weekends or family gatherings
Ingredients
Base:
7 eggs
a pinch of salt
8 tablespoons sugar
2 tablespoons carob powder
7 tablespoons oil
7 tablespoons sparkling water
14 tablespoons sifted flour
1/2 packet baking powder
750 g plums (I use frozen)
about 3 tablespoons semolina
Cream-jelly:
250 g plums (frozen)
1 teaspoon cinnamon
4-5 tablespoons sugar (to taste)
3 heaping tablespoons cornstarch
700 ml water
+ 100 ml cold water (for dissolving the cornstarch)
Decoration:
250 g coarsely chopped nuts
200 g white chocolate
6 tablespoons milk
colored sugar (optional)
Instructions
1. Separate the eggs. Place the egg whites in a large bowl with a pinch of salt and 4 tablespoons of sugar. Beat the egg whites until stiff peaks form.
2. In another bowl, combine the egg yolks with the remaining 4 tablespoons of sugar. Mix well with the carob powder, then add the oil. Blend everything until you achieve a smooth and fairly thick cream. Gradually add one tablespoon of sparkling water at a time until you've used all 7 tablespoons.
3. Mix the baking powder with the sifted flour separately.
4. Set aside the mixer and start folding: into the egg yolk cream, add one tablespoon of beaten egg whites and one tablespoon of flour with baking powder at a time. Gently mix with a wooden spoon, taking your time until all the foam and flour are incorporated.
5. Grease a baking pan with oil and dust it with flour. Pour the batter into the pan.
6. Sprinkle semolina over the batter, especially if using frozen plums – the layer should be sufficient to absorb the juice released by the fruit while baking.
7. Cut the plums into pieces and arrange them evenly spaced in the batter. Sprinkle a little more semolina over the plums.
8. Place the pan in a preheated oven at medium temperature. Bake for about 45 minutes. Towards the end, do the toothpick test.
9. Remove the cake and let it cool in the pan.
10. For the cream-jelly, puree 250 g of plums with cinnamon and 4-5 tablespoons of sugar using a food processor. Heat 700 ml of water in a pot, then add the pureed plums. Bring to a simmer over low heat.
11. Dissolve the cornstarch in 100 ml of cold water. When the plum mixture is boiling, pour in the dissolved cornstarch while stirring continuously. Cook for 2-3 minutes until the cream thickens like a soft pudding.
12. Pour the hot plum cream over the cooled cake directly in the pan. Spread it evenly with a spatula.
13. Let the cake cool for at least an hour.
14. Remove the cake and cut it as desired.
15. Chop the nuts coarsely, then toast them for a few minutes in a non-stick pan until lightly browned.
16. Melt the white chocolate with the 6 tablespoons of milk over low heat, stirring constantly until it becomes a glaze.
17. For decoration: drizzle the white chocolate glaze over each piece of cake, add the toasted nuts, and (optional) colored sugar.
Why I make this recipe often
It helps me use up the plums in the freezer and has the perfect combination of soft base, tart fruit, and simple cream. It keeps well for 1-2 days and can be made for larger groups or events.
Tips and Variations
Tips
Don’t skip the semolina layer if using frozen plums – it absorbs the liquid and prevents the base from getting soggy.
Don’t overbeat the egg whites – just until soft peaks form, so they don’t curdle.
If you don’t have carob powder, don’t substitute it with anything else; it’s better to skip it.
Only portion after the cream on top has cooled completely.
Substitutions
You can also use other soft fruits (frozen cherries or sour cherries), but they shouldn’t be too watery.
Instead of white chocolate, you can leave the cake just with nuts if you prefer it less sweet.
Semolina can be replaced with breadcrumbs if you don’t have any, but it won’t yield the same result.
Variations
You can skip the cream-jelly and leave the cake plain, like a classic fruit cake.
If you don’t want colored sugar decoration, you can simply sprinkle with powdered sugar.
Serving Ideas
It also goes well with a very thin layer of fresh whipped cream, but it’s not strictly necessary.
You can cut the pieces into squares or rectangles to fit on platters.
Frequently Asked Questions
Can I use fresh plums instead of frozen ones?
Yes, but choose well-ripened plums. Reduce the semolina layer, as fresh plums don’t release as much liquid.
Can I make the cake a day in advance?
Yes, the cake keeps well for 1-2 days in the fridge, covered.
What do I do if I don’t have a food processor to puree the plums?
You can use an immersion blender or mash the plums with a fork, but the texture won’t be as smooth.
Is the white chocolate at the end essential?
It’s not essential, but it adds a nice touch to the appearance. You can skip it if you want a lighter dessert.
Can I replace the cornstarch with flour for the cream?
I don’t recommend it; the texture won’t be as clear, and the pudding will turn out heavier.
Nutritional Values (estimate)
One serving (out of 16): approximately 250 kcal, 6 g protein, 11 g fat, 32 g carbohydrates.
Nutritional value varies depending on how much chocolate and nuts you use for decoration. The cake has plenty of fiber from the plums and nuts, but it's a dessert with moderate sugar content.
Storage and Reheating
The cake keeps well in the fridge, covered, for 1-2 days. I don’t recommend reheating; it’s served cold or at room temperature. It doesn’t freeze well once it has the cream on top. If you want to prepare it in advance, make the base and cream a day ahead and decorate before serving.
Quick Info
Total time: about 2 hours
Preparation time: 40 minutes
Baking time: 45 minutes
Servings: 12-16, depending on how you slice it
Difficulty: medium
Recipe type: fruit dessert, suitable for weekends or family gatherings
Ingredients
Base:
7 eggs
a pinch of salt
8 tablespoons sugar
2 tablespoons carob powder
7 tablespoons oil
7 tablespoons sparkling water
14 tablespoons sifted flour
1/2 packet baking powder
750 g plums (I use frozen)
about 3 tablespoons semolina
Cream-jelly:
250 g plums (frozen)
1 teaspoon cinnamon
4-5 tablespoons sugar (to taste)
3 heaping tablespoons cornstarch
700 ml water
+ 100 ml cold water (for dissolving the cornstarch)
Decoration:
250 g coarsely chopped nuts
200 g white chocolate
6 tablespoons milk
colored sugar (optional)
Instructions
1. Separate the eggs. Place the egg whites in a large bowl with a pinch of salt and 4 tablespoons of sugar. Beat the egg whites until stiff peaks form.
2. In another bowl, combine the egg yolks with the remaining 4 tablespoons of sugar. Mix well with the carob powder, then add the oil. Blend everything until you achieve a smooth and fairly thick cream. Gradually add one tablespoon of sparkling water at a time until you've used all 7 tablespoons.
3. Mix the baking powder with the sifted flour separately.
4. Set aside the mixer and start folding: into the egg yolk cream, add one tablespoon of beaten egg whites and one tablespoon of flour with baking powder at a time. Gently mix with a wooden spoon, taking your time until all the foam and flour are incorporated.
5. Grease a baking pan with oil and dust it with flour. Pour the batter into the pan.
6. Sprinkle semolina over the batter, especially if using frozen plums – the layer should be sufficient to absorb the juice released by the fruit while baking.
7. Cut the plums into pieces and arrange them evenly spaced in the batter. Sprinkle a little more semolina over the plums.
8. Place the pan in a preheated oven at medium temperature. Bake for about 45 minutes. Towards the end, do the toothpick test.
9. Remove the cake and let it cool in the pan.
10. For the cream-jelly, puree 250 g of plums with cinnamon and 4-5 tablespoons of sugar using a food processor. Heat 700 ml of water in a pot, then add the pureed plums. Bring to a simmer over low heat.
11. Dissolve the cornstarch in 100 ml of cold water. When the plum mixture is boiling, pour in the dissolved cornstarch while stirring continuously. Cook for 2-3 minutes until the cream thickens like a soft pudding.
12. Pour the hot plum cream over the cooled cake directly in the pan. Spread it evenly with a spatula.
13. Let the cake cool for at least an hour.
14. Remove the cake and cut it as desired.
15. Chop the nuts coarsely, then toast them for a few minutes in a non-stick pan until lightly browned.
16. Melt the white chocolate with the 6 tablespoons of milk over low heat, stirring constantly until it becomes a glaze.
17. For decoration: drizzle the white chocolate glaze over each piece of cake, add the toasted nuts, and (optional) colored sugar.
Why I make this recipe often
It helps me use up the plums in the freezer and has the perfect combination of soft base, tart fruit, and simple cream. It keeps well for 1-2 days and can be made for larger groups or events.
Tips and Variations
Tips
Don’t skip the semolina layer if using frozen plums – it absorbs the liquid and prevents the base from getting soggy.
Don’t overbeat the egg whites – just until soft peaks form, so they don’t curdle.
If you don’t have carob powder, don’t substitute it with anything else; it’s better to skip it.
Only portion after the cream on top has cooled completely.
Substitutions
You can also use other soft fruits (frozen cherries or sour cherries), but they shouldn’t be too watery.
Instead of white chocolate, you can leave the cake just with nuts if you prefer it less sweet.
Semolina can be replaced with breadcrumbs if you don’t have any, but it won’t yield the same result.
Variations
You can skip the cream-jelly and leave the cake plain, like a classic fruit cake.
If you don’t want colored sugar decoration, you can simply sprinkle with powdered sugar.
Serving Ideas
It also goes well with a very thin layer of fresh whipped cream, but it’s not strictly necessary.
You can cut the pieces into squares or rectangles to fit on platters.
Frequently Asked Questions
Can I use fresh plums instead of frozen ones?
Yes, but choose well-ripened plums. Reduce the semolina layer, as fresh plums don’t release as much liquid.
Can I make the cake a day in advance?
Yes, the cake keeps well for 1-2 days in the fridge, covered.
What do I do if I don’t have a food processor to puree the plums?
You can use an immersion blender or mash the plums with a fork, but the texture won’t be as smooth.
Is the white chocolate at the end essential?
It’s not essential, but it adds a nice touch to the appearance. You can skip it if you want a lighter dessert.
Can I replace the cornstarch with flour for the cream?
I don’t recommend it; the texture won’t be as clear, and the pudding will turn out heavier.
Nutritional Values (estimate)
One serving (out of 16): approximately 250 kcal, 6 g protein, 11 g fat, 32 g carbohydrates.
Nutritional value varies depending on how much chocolate and nuts you use for decoration. The cake has plenty of fiber from the plums and nuts, but it's a dessert with moderate sugar content.
Storage and Reheating
The cake keeps well in the fridge, covered, for 1-2 days. I don’t recommend reheating; it’s served cold or at room temperature. It doesn’t freeze well once it has the cream on top. If you want to prepare it in advance, make the base and cream a day ahead and decorate before serving.