Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a juicy and fragrant cake with plums.
The cake is very tasty, the plum layer is in harmony with the delicate and airy sour cream.
The recipe is simple, you don't need an oven for cooking, the cakes are cooked in a pan.
You can watch a step-by-step video recipe in my video below.
Let's cook
- put 600 grams of pitted plums in a saucepan
- add 90 grams or 4.5 tbsp. tablespoons without top sugar
Mix and cook on the stove. Cook over medium heat, stirring occasionally.
When the plum gives juice and the juice boils
- add ¾ h. spoons of cinnamon
Stir and boil the plum over low heat for 10-15 minutes, depending on what kind of plum you have. If there is foam, you can remove it with a spoon. The plums should become soft and peel off.
- remove the pan from the stove and remove all the rind
I do not throw away the peel, the cooled peel is very tasty, you can eat it.
- pour 130 grams of juice through a sieve, this will be an impregnation for the cakes
- beat the remaining mass with a blender
Stir the mixture with a spoon to remove air bubbles. Any remaining small air bubbles can be removed with a spoon.
- to 6 grams of gelatin
- add 30 grams or ml of water
Stir and let the gelatin swell. My gelatin swells quickly, if you don't, then fill it with water in advance.
The swollen gelatin must be dissolved, for this, slightly heat it in a microwave oven or in a water bath, in no case boil the gelatin.
- add a spoonful of plum puree to the dissolved gelatin and mix until smooth
- another spoon, we do this in order to equalize the temperatures of the gelatin and puree, so that the gelatin does not immediately grab
- add gelatin to 360 grams of plum puree and mix immediately until smooth
To make the color of the puree rich, I added a little red food coloring to the puree. But this is optional, if you are satisfied with the natural color, then the dye can be omitted.
Leave the puree and juice on the table to cool.
Let's make cake cakes
Pour into the bowl
- 150 grams or 7.5 tbsp. tablespoons without top sugar
- 10 grams or 2 tsp. vanilla sugar
- ¼ h. tablespoons of salt
- add 2 eggs
Beat everything well together, the egg mass should lighten and increase in volume by about 1.5-2 times.
- add 40 grams or 3 full tbsp. tablespoons of odorless vegetable oil
Stir at low speed of the mixer until smooth.
- in 250 grams or ml of kefir at room temperature
- add 1 tsp. spoon of baking soda and mix. The soda immediately begins to be extinguished and the volume of kefir doubles, so be sure to take a deep cup
- pour the kefir into the egg mixture
Mix at low speed of the mixer until smooth
- sifting, add 160 grams or 8 tbsp. no topped spoons of wheat flour
Mix at low speed of the mixer until smooth.
- the dough is not thick, it should be. Divide the dough into 3 equal parts
We bake the cakes in a preheated pan. The pan should be very well heated, but should not burn.
The easiest way to tell if the pan is hot enough is to drip some water onto it. Water droplets run a little over the pan, and then evaporate.
- grease the pan with a small amount of vegetable oil, pour the dough into the pan and cover with a lid. If condensation collects on the lid, remove it with a dry cloth
- we bake on low heat for 10-12 minutes, depending on your pan and the heating of your stove, there is no need to turn the cake over
- We check the readiness of the cake with a finger, after touching it should remain dry
- and a wooden stick, it should come out dry, without residues of wet dough
- put the cake on the wire rack, leave to cool and immediately bake the next cake. The cakes cool very quickly
Thus, we bake 3 cakes with a diameter of 21 cm. Cut the cooled cakes in a shape with a diameter of 19 cm.
We leave the trimmed pieces, they will be useful to us later. The cakes are soft, not dry and very tasty on their own.
- soak the cooled cakes with the previously prepared plum juice
We leave the cakes on the table to soak.
Let's prepare the cream
For the cream, we need 25 grams of freshly squeezed lemon juice, this is 1 tbsp. spoon + 2 tsp spoons. Alternatively, use lime juice instead of lemon juice.
- to 190 grams of condensed milk
- add 25 grams of freshly squeezed lemon juice
Mix everything well together until smooth, the condensed milk becomes thick. Be sure to take quality condensed milk, which contains only whole milk and sugar.
- add condensed milk with lemon juice to 500 grams of sour cream. I have thick sour cream, 30% fat
Begin to beat at a low mixer speed, gradually increasing the mixer speed to maximum. Beat the cream at maximum speed of the mixer for 5 minutes.
The cream will become airy and will approximately double in size.
If you have liquid sour cream, then before you prepare the cream with it, it must be weighed on gauze so that the excess serum is glass.
- postpone 2 tbsp. tablespoons of cream, with this cream at the end, coat the side of the cake
Will form a cake
- put the first cake on a plate, install a detachable mold and an acetate film. If there is no acetate film, then it can be replaced with strips cut from parchment paper, or a baking bag.
- visually divide the cream into 3 parts and cover the cake with 1/3 of the cream. We level the cream and form small sides
- pour half of the cooled plum puree onto the cream
- cover with the second cake on top, slightly press down the cake
Next, repeat the layers
- put 1/3 of the cream on the cake, level the cream and form small sides
- pour the second part of the plum puree onto the cream
- cover with the third cake layer, slightly press down the cake layer
- spread and level the remaining cream on the cake
We cover the cake with cling film and put it in the refrigerator to soak and stabilize for 6-8 hours, I usually clean it overnight.
We release the finished cake from the mold and the acetate film.
- cover the side of the cake with the previously set aside cream
- chop the previously cut edges from the cakes into crumbs, and sprinkle the side of the cake with crumbs
- also with a crumb, I sprinkle the cake on top along the edge
The cake is very tasty, soft, juicy, my family really liked the cake, I hope you will like it too!
Ingredients designed for cake diameter 20 cm, height 8 cm, weight 1750 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams of flour.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
Glass with a volume of 250 ml.
Dough
- 2 eggs
- 150 grams (¾ cup or 7.5 tbsp. tablespoons without top) sugar
- 10 grams (2 tsp. spoons) vanilla sugar
- ¼ h. tablespoons of salt
- 40 grams (3 full tbsp. spoons) vegetable oil
- 1 cup (250 grams / ml) kefir
- 1 hour a spoonful of soda
- 160 grams (1 full glass or 8 tbsp. spoons without top) wheat flour
Cream
- 500 grams of sour cream 30% fat or weighed sour cream 20-25% fat
- 190 grams of condensed milk
- 25 grams (1 tbsp. spoon + 2 tsp spoons) freshly squeezed lemon juice
Plum interlayer
- 360 grams of plum puree
- 6 grams of gelatin
- 30 grams of water
Plum cake impregnation
- 130 grams of plum juice
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For 360 grams of plum puree and 130 grams of plum juice, you need
- 600 grams pitted plums
- 90 grams (4.5 tbsp. tablespoons without top) sugar
- ¾ h. spoons of cinnamon