Plum Cake
10 servings
45 minutes
Plum cake is an exquisite dessert of French cuisine that captivates with its tenderness and harmony of flavors. Its history roots in the traditions of refined pastry experiments, where noble prunes serve as the main accent. The sweet-smoky taste of prunes combined with brandy-soaked sponge layers creates a special depth, while the velvety custard adds luxurious softness. Almond notes and dark chocolate sprinkles complete the ensemble, making it not only delicious but also aesthetically perfect. This cake will adorn any festive table, pairing perfectly with a cup of aromatic coffee or aged dessert wine. Its rich flavor and refined execution make it a true masterpiece of pastry art.
1
Preheat the oven to 180 degrees.
2
Soak the prunes in water for 30 minutes and pass them through a meat grinder.
- Pitted prunes: 1 kg
3
Knead the dough from 8 eggs, flour, softened butter, 200 grams of sugar, and 0.5 cup of ground almonds.
- Chicken egg: 9 pieces
- Wheat flour: 1 glass
- Butter: 200 g
- Sugar: 400 g
- Ground almonds: 0.5 glass
4
Line the baking pan with parchment, grease with oil, and bake the cake. Cut the cooled cake into 2 parts.
- Butter: 200 g
5
Prepare custard.
6
Boil syrup with 1/4 cup of sugar and 1 cup of water. Add brandy.
- Sugar: 400 g
- Brandy: 3 tablespoons
7
Soak the sponge layers in syrup, spread with cream, and layer with prunes. The thickness of the prune layer should be at least the thickness of the sponge. Cover the sides and top of the cake with cream. Sprinkle the cake with grated chocolate.
- Pitted prunes: 1 kg
- Dark chocolate: 100 g