Prunes or plums are a particularly sweet seduction! In addition, they are also correct remedies. Most people know plums as a cure for constipation, but studies have shown that they also protect against eye disease, reduce risk of osteoporosis, prevent heart problems, and reduce cravings. That’s why we want to tempt you even more and give you a plum pie recipe and two more ideas on how to put the plums in your menu.
Plum cake with cinnamon mousse
Prepare the following ingredients for 16 pieces:
- 330 g of sugar
- 210 g of flour
- 80 g butter
- 3 egg yolks
- 4 eggs
- 1 tbsp baking powder
- 150 g of ground hazelnuts
- 2 tablespoons of cocoa powder
- 11 sheets of gelatin
- 700 g plums
- 35 g cornstarch
- 500 ml grape nectar
- 2 tbsp plum jam
- 4 tablespoons red port wine or plum juice
- 1 to 2 teaspoons cinnamon
- 500 g of low-fat quark
- 350 g of whipped cream
- Hazelnut crisp to sprinkle
For the short crust pastry: Add 60 g sugar, 160 g flour, 1 egg yolk, butter, a pinch of baking soda and a pinch of salt to a smooth dough. Wrap in foil and put in the fridge for about 30 minutes.
For the interleaf sheet: Separate eggs. Beat the egg whites and 1 pinch of salt until stiff and brush in 120 g sugar and beat until the sugar dissolves. Stir in the 4 egg yolks. Mix cocoa, hazelnuts, 50 g of flour and remaining baking powder and fold in the eggshell. Preheat the oven to 180 degrees, add the mixture to a springform pan covered with baking paper and bake for approx. 25 minutes. Allow to cool.
Roll out shortcrust pastry (24 cm in diameter), pierce several times with a fork and arrange on a baking sheet covered with baking paper. Bake at the same temperature golden brown for about 15 minutes. Let cool down.
For the cream: Soak 5 sheets of gelatine in water. Wash 500 g prunes, stone and cut into cubes. Mix cornstarch and 5 tbsp nectar. Bring 50 g of sugar and remaining nectar to a boil, cook the diced plum in it for about 5 minutes. Add cornflour, stir and boil briefly. Allow to cool slightly, express the gelatine and dissolve in the hot compote.
Cut the biscuit bottom twice horizontally. Brush the tenderloin with plum jam. Place a sponge cake on the shortcrust pastry. Wrap with a cake ring and fill with plum compote. Place middle bunk on floor and leave to cool.
For the mousse, soak 6 sheets of gelatin. Beat 2 egg yolks, 100 g sugar and port in a warm water bath. Stir in cinnamon. Express gelatin and dissolve in it. Add the quark and egg cream, beat the cream until stiff and fold in. Spread half of the cream on the interleaf. Put the top soil on top, smooth the remaining cream on it and leave the cake cold for at least 3 hours.
Wash the remaining plums, stone and slice. Serve plum cake with plum slices and hazelnut croquette decorated.
Ingredients for about 12 slices:
- 1 kg of plums
- 240 g of sugar
- 1 tbsp + 40 g cornstarch
- 1 vanilla pod (mark)
- 4 eggs
- 1 piece of organic lemon peel
- 1 teaspoon cinnamon
- 80 g of flour
- 1 teaspoon Baking powder
- 700 g of whipped cream
- 1 packet of instant gelatin
- 2 packets of vanilla sugar
- as desired white chocolate chips
Wash, halve and stone the plums. Mix 100 g sugar and 1 tbsp cornstarch. Fry the plums in a frying pan without fat, then stir in the mixed starch and sugar and allow to caramelise with stirring. Add lemon zest and vanilla. To top it off, place some plum halves aside and allow the remaining plums to stew for a further 5 minutes on low heat.
Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff. Let cool down. Brush in 140 g of sugar and cinnamon and continue beating until the sugar has dissolved. Stir in the yolks. Mix the flour, baking powder and 40 g of cornstarch, sift on the eggshell and fold in. Spread the biscuit mixture on a baking sheet covered with baking paper (about 30 × 40). Bake in preheated oven at 200 degrees for about 20 minutes. Immediately cover the sponge base with the drip pan and allow to cool for approx. 10 minutes. Then put on a tea towel sprinkled with sugar. Remove baking paper and roll up from the long side with the cloth.
Drain the plums a bit and catch the juice. Whip cream, vanilla sugar and instant gelatin until stiff.
Unroll biscuit bottom and brush with a little prune juice. Spread two thirds of the cream, spread the prunes on it and roll it up again. Roll and leave the remaining cream cold for approx. 1 hour. Then roll with remaining cream and prunes and fill. Finally, sprinkle with chocolate shavings.
Mini plum cake
The ingredients for 6 to 8 pieces:
- 100 g of soft butter
- 90 g of sugar
- 1 packet of vanilla sugar
- 2 eggs + 1 egg yolk
- 1 pinch of salt
- 150 g of flour
- 1 teaspoon Baking powder
- 3 tablespoons whipped cream
- 6 to 8 plums
Beat vanilla sugar, sugar, butter and salt until creamy. Stir egg whites and egg yolks individually. Mix the flour and baking powder with the cream.
Wash the plums, pitted and cut into quarters. Place 4 quarters rosette-like in 6 to 8 greased sachets or in muffin forms sprinkled with flour. Spread dough and bake in preheated oven at 180 degrees for about 25 minutes. Loosen with a small knife from the mold edge and let the mini cakes on a kitchen grid to cool.
Kitchen happiness in blue – Prepare yourself delicious plum cake as a dessert and enjoy the whole family with it.
More great dessert ideas with plums
Peanut butter brownie with plum filling
Prepare a delicious plum ice cream on a stick
A delicious and healthy breakfast idea
Bake prunes with spices and wine
Brazilian coconut pudding with plum topping
Prepare plum cake with buttermilk
Try out your favorite cake recipe with prunes
Mini plum cake with sprinkles
Making plum cake with lemon and yoghurt in a plate