Plum and wine cake

Plum and Wine Cake - A Flavorful Delight

The plum and wine cake is a perfect choice for any occasion, as well as for those moments when you want to indulge in a special dessert. With a soft, syrup-soaked base and a delicate plum cream, this cake will melt in your mouth and delight your taste buds. Additionally, it is extremely easy to prepare, making it ideal for both beginners and experienced cooks.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Servings: 8-10

Necessary ingredients:

For the base:
- 3 medium eggs
- 80 g sugar
- 50 g butter, at room temperature
- 75 g flour
- 1 teaspoon baking powder
- 50 g dark chocolate (minimum 70% cocoa)

For the cream:
- 700 g plums (about 10-12 large plums)
- 70 g sugar
- 150 ml water
- 100 ml quality red wine
- 2 tablespoons sour cherry liqueur
- 1½ packets of gelatin
- 500 ml whipped cream

For decoration:
- 50 g dark chocolate (for glazing)
- 30 g ground or roasted nuts

Helpful tips for your ingredients:
- Choose ripe but firm plums for a smooth puree.
- Red wine adds a special flavor, but you can also use a sweet wine for a more intense aroma.
- Make sure the gelatin is fresh to achieve the perfect texture in the cream.

Preparing the base:

1. Melting the chocolate: Start by melting the chocolate in the microwave. Place it in a bowl and heat for 30 seconds, stirring between each session until it becomes smooth and homogeneous. Set aside to cool slightly.

2. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for achieving a fluffy base.

3. Creaming the egg yolks: In another bowl, mix the egg yolks with the sugar and softened butter until it becomes a fluffy, pale cream.

4. Mixing the ingredients: Sift the flour together with the baking powder, then incorporate them into the egg yolk cream. Mix gently but thoroughly until well combined.

5. Folding in the egg white foam: Carefully add the egg white foam to the egg yolk mixture. Use a spatula and gently fold to avoid losing the air from the egg whites.

6. Adding the chocolate: Add the melted chocolate to the mixture and gently fold until fully incorporated.

7. Baking the base: Pour the mixture into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 25-30 minutes or until a toothpick comes out clean.

8. Cooling the base: Once baked, remove the base from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the cream:

1. Boiling the plums: Pit the plums and place them in a pot with the sugar, water, red wine, and sour cherry liqueur. Bring everything to a boil over medium heat until the plums become soft (about 10-15 minutes).

2. Plum puree: Once the plums are cooked, use a blender to puree them until smooth. Allow it to cool to room temperature.

3. Hydrating the gelatin: Soak the gelatin in 6 tablespoons of cold water for 5 minutes. Then, prepare it according to the instructions on the packet.

4. Combining the gelatin with the puree: Mix the hydrated gelatin with the warm plum puree. Ensure that the gelatin is completely dissolved.

5. Incorporating the whipped cream: Whip the cream until it becomes firm, then gently fold it into the plum puree. Use a spatula to maintain the airy texture.

Assembling the cake:

1. Cutting the base: If desired, you can cut the base in half, or you can leave it as a single layer for a taller cake.

2. Soaking: Place the base (or the two layers) in a springform pan. Generously soak with natural sour cherry syrup. This step will add a delicious flavor and prevent the cake from drying out.

3. Adding the cream: Spread three-quarters of the cream over the first layer. Place the second layer on top (or leave it as is) and soak again.

4. Final layer: Spread the remaining cream on top and level it out. Refrigerate the cake to set completely for at least 4 hours, ideally overnight.

Decorating the cake:

1. Melted chocolate: Melt the chocolate for decoration and let it cool slightly before pouring it over the cake.

2. Nuts: Sprinkle the ground nuts on top to add a crunchy element and delicious flavor.

3. Serving: Serve the plum and wine cake after it has been in the refrigerator for 1 hour. It pairs perfectly with a cup of coffee or a glass of red wine.

Frequently asked questions:

- Can I substitute plums with other fruits?
Yes, you can use apricots, peaches, or even apples. Make sure to adjust the amount of sugar depending on the sweetness of the chosen fruits.

- How can I make the cake less caloric?
Replace the whipped cream with Greek yogurt or light sour cream. You can also reduce the amount of sugar in the recipe.

- What drinks pair best with this cake?
A dry red wine or a fruit tea will perfectly complement the cake's flavors.

This plum and wine cake brings an elegant touch and exceptional flavor to your table. It is a combination of textures and flavors that is sure to impress. Besides being a quick and easy dessert to prepare, it is also a recipe that brings together tradition and innovation, resulting in a dessert you will surely want to make again!