Honey cake with plum cream

For the test: chop the nuts coarsely and the pineapple into medium cubes. In a mixer, combine flour, nuts, 200 g of sugar, baking powder, salt, cinnamon, and vegetable oil, continuing to mix, pour in vegetable oil and honey, add eggs one by one, and keep mixing until homogeneous. Optionally, you can add one grated carrot to the dough. Place the finished dough on a baking sheet lined with parchment paper or on a silicone sheet using a culinary ring with a diameter of 25-30 cm. Send to a preheated oven at 155-160 degrees for 30-45 minutes.

For the cream: fry the pitted and halved plum (120 g) until lightly caramelized with the addition of 10 g of sugar. In a mixer, combine diced plum, mascarpone cheese, cremetta cheese, yogurt, 40 g of sugar, and 20 g of honey until somewhat homogeneous.

Caramelize 300 g of peeled and quartered plums with 120 g of honey in a pan or saucepan.

Cut the cooled cake horizontally into two equal parts. Brush the bottom half with fresh pineapple juice using a pastry brush. Then evenly spread half of the cream on it. Place the second half of the cake on top, also brushing it with pineapple juice, and then spread the remaining cream over it. Decorate with caramelized plum in honey on top. Let the cake rest for a bit — and serve.