Plum cake with vanilla cream

Name: Plum cake with vanilla cream
Ingredients: 5 eggs; 250 g sugar; 3 tablespoons boiling water; 3 tablespoons oil; 250 g flour; 1 packet baking powder; 1 packet vanilla sugar; 1 lemon (grated zest); 1 teaspoon cocoa powder; 300 g plums; 1 peach; 500 ml milk; 2 packets vanilla sugar; 4 eggs; 180 g sugar; 80 g flour; 1 packet gelatin (10 g); 50 ml cold water; 150 ml whipping cream; 80 g dark chocolate; 2 tablespoons milk

Dessert - Plum cake with vanilla cream by Amelia B. - Recipia

Plum cake with vanilla cream has a cocoa-marbled cake base with plums and peach, topped with a chilled layer of cream. The cooked custard is mixed with whipped cream, then dark chocolate is drizzled over the top in a fine lattice. For the plums, I choose firm ones that hold their shape when cut into quarters. Preparation: 30 minutes. Cooking: 42 minutes. Rest: 120 minutes. Total time: 192 minutes. Servings: 12. Approximately 480 kcal and 10 g of protein per serving.

Ingredients

5 eggs
250 g sugar
3 tablespoons boiling water
3 tablespoons oil
250 g flour
1 packet baking powder
1 packet vanilla sugar
1 lemon (grated zest)
1 teaspoon cocoa powder
300 g plums
1 peach

For the cream

500 ml milk
2 packets vanilla sugar
4 eggs
180 g sugar
80 g flour
1 packet gelatin (10 g)
50 ml cold water
150 ml whipping cream

For the topping

80 g dark chocolate
2 tablespoons milk

Preparation

1. Heat the oven to 160°C and line a 20 × 30 cm pan with baking paper. Separate the egg whites from the yolks. 2. Beat the egg whites until frothy. Gradually add the sugar and 3 tablespoons of boiling water, alternating between them, then keep beating until the sugar dissolves. 3. Mix in the oil and egg yolks. Mix the flour with the baking powder, vanilla sugar and grated lemon zest, then gently fold it in with a spoon, from the bottom up. 4. Pour two thirds of the batter into the pan. Stir the cocoa powder into the remaining batter and spread it on top. Cut the plums into quarters, dice the peach and arrange the fruit over the batter. Bake for 35 minutes, until the cake is lightly browned. Leave it to cool for 60 minutes. 5. Leave the gelatin to bloom in 50 ml of cold water for 10 minutes. Heat the milk with the vanilla sugar for the cream. Beat the eggs with the sugar and flour, then pour the hot milk over them, stirring. 6. Return the mixture to the saucepan and cook over low heat for 5 minutes, stirring, until it thickens like pudding. Add the bloomed gelatin to the hot cream and stir until it dissolves. Leave the cream to cool for 45 minutes. 7. Whip the cream and fold it into the cooled custard. Spread the cream over the cooled cake and refrigerate for an hour, until set. 8. Melt the chocolate with the 2 tablespoons of milk in a small bowl over very low heat for 2 minutes. Put it in a bag, snip off one corner and pipe a lattice over the cream.

Notes

The peach is optional; without it, you’ll have 300 g of plums, and the cake contains gluten, milk and eggs. Keep it covered in the fridge and eat it within 3 days; you can bake the cake a day ahead and add the cream once it has cooled. Choose ripe but firm plums with unbroken skins; very soft ones release more juice and can make the cake crumb soggy. If the fruit is juicy after washing, dry it well, and cut very large plums into smaller pieces. The chocolate sets quickly on the cold cream, so pipe the lattice without stopping. Cut the cake into squares and serve with black tea.