Plum cake
Our simple recipe for a creamy plum cake with a sponge base is a real dream.The mascarpone yogurt cream melts in your mouth at the first bite!
INGREDIENTS (For a 26 cm tin)
FOR THE SPONGE CAKE
4 eggs (size M)
120 g sugar
1 packet of vanilla sugar
120 g flour (type 405)
FOR THE FILLING
500 g fresh plums
2 tbsp sugar
1 tbsp starch
4 sheets of gelatine
500 g mascarpone
85 g sugar
400 g natural yoghurt
1 tbsp lemon juice
400 g cream
2 packets of cream stiffener
PREPARATION
Step 1
Line a springform pan (Ø 26 cm) with baking paper. Preheat the oven to 180 degrees (fan oven 160 degrees). Beat the eggs and sugar for about 10 minutes until frothy. Sift the flour and carefully fold into the egg mixture. Pour the sponge cake mixture into the springform pan. Bake the sponge cake for 20 minutes. After baking, let the base cool down and cut it horizontally once.
Step 2
Wash and quarter the plums, mix with the sugar and leave to stand until some juice has formed. Let the plum quarters simmer on a low heat for 10 minutes. Collect the juice and bring to the boil. Mix the starch with a little water and add to the boiling juice. Mix the plums with the pudding mixture. Set aside.
Step 3
Soak the gelatine in ice-cold water. Mix the mascarpone with the sugar and natural yoghurt, add the lemon juice. Whip the cream with the cream stiffener and cool. Dissolve the gelatine over a water bath. Add the mascarpone cream to the gelatine, tablespoon by tablespoon, until the mixture is the same temperature as the cream, then mix both together and fold in the cream.
