Upside-down pasta cake with plums and white grapes

Name: Upside-down pasta cake with plums and white grapes
Ingredients: 8 large plums (about 500 g); 100 g white grapes; 5 eggs; 1/8 teaspoon salt; 5 tablespoons granulated sugar; 5 tablespoons oil; 1/2 packet baking powder; 5 tablespoons mineral water; 10 tablespoons sifted white flour; 5 tablespoons breadcrumbs; 2 packets granulated sugar with cinnamon; 100 g cooked pasta; 2 tablespoons powdered sugar; 1 packet Dr. Oetker chocolate sauce

Dessert - Upside-down pasta cake with plums and white grapes by Cosmina H. - Recipia

Large, fleshy plums hold their shape in this upside-down pasta cake with plums and white grapes, baked for 35 minutes. The cooked pasta and fruit sit under the fluffy cake, and once it’s turned out, the plums and grapes show on top over a layer of breadcrumbs and cinnamon. I choose firm plums so I can cut them into quarters without crushing them in the pan. Prep: 25 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 90 minutes. Servings: 8. Approximately 310 kcal and 8 g protein per serving.

Ingredients

8 large plums (about 500 g)
100 g white grapes
5 eggs
1/8 teaspoon salt
5 tablespoons granulated sugar
5 tablespoons oil
1/2 packet baking powder
5 tablespoons mineral water
10 tablespoons sifted white flour
5 tablespoons breadcrumbs
2 packets granulated sugar with cinnamon
100 g cooked pasta
2 tablespoons powdered sugar
1 packet Dr. Oetker chocolate sauce

Preparation

1. Wash the plums, remove the pits and cut them into quarters. Wash the grapes and leave them to drain. 2. Heat the oven to 180°C. Separate the egg whites from the yolks. 3. Beat the egg whites with 1/8 teaspoon salt until stiff. Beat the yolks with the granulated sugar until doubled in volume. 4. With the mixer on low speed, slowly pour in the oil in a thin stream. Add the baking powder and mineral water, one tablespoon at a time. 5. Gradually fold in the flour and beaten egg whites, alternating one spoonful of each and mixing gently. 6. Line the oven tray with parchment paper. Sprinkle on the breadcrumbs, then the granulated sugar with cinnamon. Add the cooked, drained and cooled pasta, then arrange the grapes and plum quarters in the gaps. 7. Pour in the cake batter and level it with a spoon so it fills the spaces between the fruit and pasta. Bake for 35 minutes at 180°C, until a toothpick inserted into the cake comes out clean. 8. Take the tray out of the oven and turn the cake out while it’s hot onto a large platter or a large wooden cutting board. Remove the parchment while it’s still hot and leave the cake to cool for 30 minutes. 9. Cut into portions, dust with powdered sugar and serve with the chocolate sauce from the sachet.

Notes

Keep the cake covered in the fridge for up to 3 days; if you make it ahead, turn it out and dust it with powdered sugar close to serving. A slice goes well with black tea. You can replace the white grapes with red grapes, using the same amount, about 100 g. The cake contains eggs and gluten from the flour, breadcrumbs and pasta. If the plums are very juicy, pat them dry with paper towels after cutting. Choose ripe but still firm fruit so the quarters keep their shape. The pasta layer is a little like pasta pudding, only here it sits under the sponge cake.