In case you didn’t know, I love plums. I think it shows on my blog, I have plum strudel, broken-up pancakes with plum compote, or the super popular plum cake with yeast dough available. It probably comes as no surprise that I also wanted to make the German heavenly cake with plums as my second recipe in the small series of plum recipes. I already have a version with raspberries and another with rhubarb on the blog, so now I wanted to add one with plums. Think of a simple batter prepared only with egg yolks, the egg whites are beaten into meringue. You then fill the cake with a plum compote and whipped cream and then you have this delicious German heavenly cake with plums, yum!
Yes, this cake does require quite a bit of work, I won’t deny that. You will need to make a batter, then you have to beat the egg whites separately. In addition, you will have to make plum compote and also beat the heavy cream before assembling everything. But I promise you, this really is a heavenly combination. I mean, I wouldn’t be publishing so many versions of this German cake if I didn’t think it is worth all the effort. It does taste like a cloud, it is super fluffy and simply heavenly.
This German cake consists of a batter made with egg yolks. The egg whites are beaten separately to meringue. The cake is filled with plum compote and whipped cream. You can see how I make it in this short video. For the cake layers preheat oven to 180 degrees Celsius and line the bottom of two 24-26cm springforms with parchment paper. If you only have one, line one. Beat the soft butter with 80 grams of sugar for a few minutes until light and fluffy. Seperate the eggs, keeping the egg whites in a large bowl and slowly add one egg yolk at a time, mixing thoroughly. Add vanilla extract and milk and mix until combined. Lastly beat in flour and baking powder, only mix until combined. Divide the batter evenly between the two springforms, if you only have one, only spread half and keep the rest in the fridge. Be sure to clean your mixer thoroughly. Beat the egg whites with a pinch of salt, slowly adding 150 grams of sugar. Beat until stiff and glossy. Divide evenly between the two springforms, if you only have one, keep half in the fridge. Sprinkle with sliced almonds. Bake on medium rack for about 25 minutes or until lightly browned. Let one cake layer cool as a whole, but be sure to divide the second into 12-16 pieces while still warm. You can make the cake layers up to two days in advance if kept airtight and chilled. For the filling wash, destone und cut your plums in small pieces. Bring to a simmer with water and sugar, stir occasionally. It should get soft after a few minutes. Stir the instant pudding with some water until you see no lumps. Once your plums is soft, add the pudding, stir and bring to a boil for a minute. The mixture should thicken. Let cool and put in the fridge. Then beat cream, sugar, and vanilla extract until stiff. Place the full cake layer on a plate and put the springform around. Now spread the plum filling, then as a second layer the whipped cream and place the second cake layer on top. You can sprinkle with icing sugar if desired. If kept airtight and chilled the cake will keep for a few days. It should chill for a few hours so that the plum filliing can set.German Heavenly Cake with Plums
Ingredients
Instructions
No Comments