Drunk plum cake layered with Nutella mass and dried plums soaked in alcohol. The addition of whipped cream makes the cake light despite the rather heavy Nutella layer. I recommend the drunken plum cake to people who love layered cakes with cream. For people who love chocolate or whipped cream. It is aromatic, moist and, despite so many layers, light and does not make you feel full after one piece, unless it is a large piece.
It is best to make the layered cake the day before serving, the layers will blend together and create a perfect duo.
I baked the sponge cake using my favorite recipe and I certainly wouldn’t change it here. It is as light as fluff, so you have to be careful when cutting it. It is perfectly saturated with punch and does not lose its lightness.
I never add cream fixers to whipped cream because they often cause the mixture to separate and lose water on the second or third day. Gelatin is a better solution and there is no question that something will happen to the cream layer in the following days.
I mixed the dried plums into the mass so that they were in the whole mass. However, you can skip this step and add them whole, or cut into small pieces.
I styled the drunk plum cake for Christmas, but there’s no point in relying on it because, in my opinion, it’s perfect not only for Christmas.
HERE you will find other recipes for cream cakes.
“DRUNK PLUM” CAKE WITH NUTELLA AND DRIED PLUMS – RECIPE
INGREDIENTS FOR COCOA SPONGE CAKE:
5 eggs
3/4 cup of sugar
2/3 cup of cake flour
1/3 cup of cocoa
1 teaspoon of baking powder
pinch of salt
INGREDIENTS FOR THE CHOCOLATE-PLUM MASS:
60 g dried plums
100 ml of alcohol, e.g. vodka
250 g butter, room temperature
250 g of Nutella
INGREDIENTS FOR THE CREAM MASS:
500 ml whipping cream 30%
3 tablespoons of powdered sugar
1.5 teaspoons of gelatin
1/4 cup boiling water
pinch of salt
INGREDIENTS FOR PUNCH:
1/3 cup of coffee decoction
1/4 cup of alcohol, e.g. plum brandy or cherry brandy
2 teaspoons of powdered sugar
ADDITIONALLY:
1 tablespoon of cocoa for decoration
Pour alcohol over the plums, cover with a saucer and leave overnight.
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