Plum Cream Cake Recipe
Plum Cream Cake Recipe is a delightful dessert featuring a buttery crust, sweet plum filling, and a creamy sour cream topping. Perfect for family gatherings, holidays, or afternoon tea, this elegant cake balances fruity flavors and rich textures beautifully.
The Plum Cream Cake Recipe is a delightful dessert that combines a tender, buttery crust with a sweet and tangy plum filling. Topped with a light, creamy layer made from whipped egg whites, sour cream, and a touch of lemon zest, this cake achieves the perfect balance of flavors and textures. The golden crumble finish adds a satisfying crunch, while the vibrant plum layer brings a burst of fruity freshness. Perfect for any occasion—whether it's a family gathering, afternoon tea, or a festive celebration—this elegant and flavorful cake is sure to impress and become a favorite treat. Serve it with a warm drink and savor every bite!
Ingredients
- 270 g flour
- 1 tsp baking powder
- A pinch of salt
- 100 g butter
- 3 egg yolks
- 35 g (2 tbsp) sugar
- 40 g (2 tbsp) sour cream
- 500 g plums
- 15 g butter
- 60 g (4 tbsp) sugar
- ½ tsp cinnamon (optional)
- A pinch of nutmeg (optional)
- 30 g (2.5 tbsp) corn starch
- 60 ml water
- 3 egg whites
- 100 g (6 tbsp) sugar
- 1 tsp vanilla sugar
- 400 g sour cream
- 30 g (2 tbsp) corn starch
- Zest of 1 lemon
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Sugar: 21g
- Fiber: 2g
- Cholesterol: 100mg
- Sodium: 120mg
Directions
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In a bowl, sift 170 g of flour. Add the baking powder, salt, and butter. Mix well with your hands until crumbly. Add egg yolks, sugar, and sour cream. Mix until a smooth dough forms. Divide the dough into two parts. Let it rest for 15–20 minutes.
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Roll out one portion of the dough to fit a 20 cm pan. Press it into the base and sides to form a crust. Let it rest for another 15–20 minutes.
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Chop the plums finely. Heat 15 g of butter in a pan, add the plums, and stir in the sugar. Cook for 2–3 minutes. Mix the corn starch with water, then add it to the plums. Stir until the mixture thickens. Remove from heat and let cool.
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Beat the egg whites until soft peaks form. Gradually add sugar and vanilla sugar, beating until glossy. In a separate bowl, mix the sour cream, corn starch, and lemon zest. Fold in the beaten egg whites gently.
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Spread the cooled plum filling over the prepared dough base in the pan. Pour the cream mixture on top of the plums. Crumble the remaining dough over the cream layer or sprinkle with reserved flour. Bake in a preheated oven at 160°C for 60 minutes. Let it cool before serving.
