Glazed Plum Cake

Glazed Plum Cake

Bonne plum purée consists of 100% plum purée without added sugar or other additives. The purée is perfect for a Christmassy plum kissel, Christmas pastry filling, or glazing a cake, for example. The taste of the soft, glazed cake has a lovely touch of plum. If you prefer, you can also leave out the plum in the filling and combine it with jelly sugar to make a glaze for the cake.

Sponge:
2 eggs
¾ dl sugar
¾ dl potato starch
1 tsp. baking powder

For moistening:
½ dl milk
1 tsp. vanilla sugar

Filling:
8 sheets of gelatin
2 ½ dl whipping cream
500 g quark
1 dl sugar or according to taste
2 tsp. vanilla sugar
½ l Bonne Premium Plum Purée
½ dl lemon juice or water

On top:
2 dl whipping cream
2 tbsp. sugar
1 tsp. vanilla sugar
(plums, almond flakes, crushed almonds, or chocolate sweets)

Whip the eggs and sugar in a bowl into a fluffy foam. Mix the dry ingredients, add into the bowl, and mix until smooth. Spread the mixture into a springform pan with a diameter of 24 cm lined with baking paper. Bake in 225 °C in the middle of the oven for approximately 7 minutes. Flip the sponge onto a sheet of baking paper. Line the pan again with baking paper and place the sponge into the pan on top of the paper. Moisten the sponge using milk flavored with vanilla sugar. Place the gelatin sheets in cold water to soak.  Whip the whipping cream and keep whisking as you add the quark, sugar, vanilla sugar, and Bonne plum purée. Check the flavor. Add sugar if necessary.

Boil up the lemon juice or water in a microwave oven, for example, squeeze the water out of the gelatin sheets, and dissolve the sheets in the juice or water. Mix until smooth. Pour the liquid with the gelatin in a thin stream into the filling, continuing to mix throughout. Pour the filling into the pan on top of the sponge and leave the cake in the fridge to gel.  Remove the cake from the pan, using a knife to go along the edge of the pan. Move the cake onto a serving dish. Whip the whipping cream and flavor it with sugar vanilla sugar. Spread the whipped cream on top of the cake with a spoon. Decorate with plums, almond flakes, crushed almond, or chocolate sweets according to preference.

Recipe: Hellapoliisi

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