Plum and wine cake

Plum and Wine Cake: A Sophisticated Delight for Special Moments

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8

In a world filled with desserts, the plum and wine cake stands out with its unique flavor and delicate texture. This refined recipe combines the natural sweetness of plums with the rich aroma of wine, resulting in a cake that's perfect for impressing at any occasion. It can be served at an anniversary, a family gathering, or simply when you want to treat yourself.

A Brief History of the Recipe

The origins of the plum and wine cake are deeply rooted in culinary traditions that emphasize the use of seasonal ingredients. Plums, fruits rich in antioxidants, have been used for centuries in sweet dishes, while wine adds a sophisticated touch, transforming a simple dessert into a culinary masterpiece.

Necessary Ingredients

*For the sponge:*
- 3 eggs
- 80 g sugar
- 50 g butter (at room temperature)
- 75 g flour
- 1 teaspoon baking powder
- 50 g chocolate (preferably dark)

*For the plum cream:*
- 700 g plums (fresh or frozen)
- 70 g sugar
- 150 ml water
- 100 ml red wine
- 2 tablespoons cherry liqueur (optional, for a fruity note)
- 1 ½ sachets of gelatin
- 500 ml whipped cream

*For decoration:*
- Melted chocolate
- Ground nuts

Step by Step to a Perfect Cake

1. Preparing the sponge:

Start by preheating the oven to 180°C. This is essential to ensure even baking of the sponge.

- Melting the chocolate: In a microwave-safe bowl, add the 50 g of finely chopped chocolate. Heat in the microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Let it cool slightly.

- Beating the egg whites: In another bowl, add the egg whites from the 3 eggs along with a pinch of salt. Beat with an electric mixer until you achieve a firm foam. This step is crucial, as it will give the sponge a fluffy texture.

- Mixing the egg yolks: In a separate bowl, mix the egg yolks with 80 g sugar and 50 g softened butter. Continue to mix until the mixture becomes light in color and airy.

- Incorporating the dry ingredients: Sift 75 g of flour together with 1 teaspoon of baking powder. Gently fold the flour mixture into the egg yolk mixture, taking care not to deflate the batter.

- Adding the egg whites and chocolate: Fold in the egg white foam and melted chocolate, using a spatula and gentle up-and-down motions to maintain the airiness of the batter.

- Baking the sponge: Pour the mixture into a baking pan lined with parchment paper. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

2. Preparing the plum cream:

Once the sponge has cooled, it's time to work on the cream.

- Boiling the plums: Pit and halve the 700 g of plums. Place them in a saucepan along with 70 g sugar, 150 ml water, 100 ml red wine, and 2 tablespoons of cherry liqueur. Bring to a medium heat, stirring occasionally, until the plums become soft.

- Pureeing the plums: Once the plums are cooked, turn off the heat and puree them with an immersion blender or in a food processor until smooth.

- Preparing the gelatin: Hydrate 1 ½ sachets of gelatin in 6 tablespoons of cold water for 5 minutes. After it has hydrated, follow the package instructions to prepare it. Add the gelatin to the warm plum puree and mix well to incorporate.

- Folding in the whipped cream: Let the puree cool slightly, then fold in 500 ml of whipped cream, using a spatula to gently combine and maintain airiness.

3. Assembling the cake:

- Assembling the sponge: If desired, you can cut the sponge into two equal layers, but it's perfectly fine to leave it whole. Place the sponge in a springform pan.

- Soaking: Prepare a syrup from 2 tablespoons of cherry liqueur mixed with a little water. Soak the sponge evenly to add moisture and flavor.

- Adding the cream: Pour three-quarters of the plum cream over the soaked sponge. Place the second layer of sponge on top (if you cut it) and soak again. Add the remaining cream on top.

- Chilling: Cover the cake and refrigerate for 4 hours, or until the cream has set completely.

4. Decorating the cake:

When the cake is fully chilled and the cream has set, it’s time for decoration.

- Melted chocolate: Melt 50 g of chocolate and let it cool slightly. Use a paper cone or spatula to decorate the cake with melted chocolate.

- Ground nuts: Sprinkle ground nuts on top of the cake for added texture and flavor. This adds a crunchy contrast that will delight the taste buds.

5. Serving and Delicious Combinations

The plum and wine cake is best served with a glass of red wine or a refreshing lemonade. It can also be accompanied by a scoop of vanilla ice cream or freshly whipped cream for a delightful contrast of temperature and texture.

Useful Tips:

- Make sure the plums are ripe for a delicious puree. Less ripe plums may be tart and may require more sugar.
- If you don’t have gelatin, you can use a vegetarian substitute like agar-agar, but check the usage instructions.
- The cake can be made a day in advance, making it ideal for event planning.

Nutritional Information (per serving)

- Calories: 320 kcal
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 4 g

Frequently Asked Questions

1. Can I use other fruits instead of plums?
- Yes, you can experiment with peaches, cherries, or apples. Each fruit will provide a different flavor.

2. Is it possible to make the cake gluten-free?
- Absolutely! Substitute the flour with a gluten-free option, such as almond flour or rice flour.

3. How can I store the cake?
- The cake keeps well in the refrigerator, covered, for 3-4 days. It tastes even better the next day when the flavors have intensified.

In conclusion, the plum and wine cake is not just a dessert, but a true culinary experience. I invite you to make it and discover the joy of savoring a dish that combines tradition with innovation, bringing a touch of refinement to your life. Enjoy!