Plum and vanilla foam cake on a shortcrust pastry

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Summer's well underway, which means that we're right in the thick of season for fresh, luscious fruit. This time we'll take advantage of plums and we'll prepare a simple, delicious cake on a shortcrust base with a delicate vanilla foam.

  

The cake smells amazing; the base is crumbly, buttery and tastes of vanilla; plums balance the sweetness and bring sour-ish notes, while vanilla foam is light and delicate. A perfect cake for tea, not only during the weekend!

You'll find a list of ingredients, method and approximate nutritional value below.

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Ingredients

Shortcrust base

  •  2 heaped cups (~300 g) wheat flour
  • 1 tsp baking powder
  • 1/2 cup (~100 g) sugar
  • 200 g butter
  • 3 egg yolks
  • 1.5 tsp vanilla paste
  • Pinch of salt

Filling

  • 350 g plums
  • 3 egg whites
  • 1/4 cup (~50 g) sugar
  • 1 tbsp (~10 g) vanilla sugar
  • 1 pack no sugar pudding mix
  • 1/4 cup oil
  • Icing sugar

Method

  1. Prepare shortcrust pastry. Add sugar, baking powder and pinch of salt to a bowl with flour. Mix through with a whisk. Add cold, cubed butter and combine to get wet sand consistency. Add egg yolks and vanilla paste; knead until combined. Turn the dough out onto a worktop and shape it into a smooth ball. Cut the dough in 1:2 ratio. Wrap both parts in plastic foil and put into a freezer for 30 minutes.
  2. Slices plums into halves or quarters.
  3. After 30 minutes, grate the bigger part of dough into a greased square tin (20 x 20 cm) lined with baking paper. Press the dough into the bottom to form a base. Prick the base with a fork and put it into a fridge.
  4. Put 3 egg whites at room temperature into a bowl and beat them with an electric mixer to get thick, fluffy foam. Start with low speed and bring it up as the egg whites get fluffier. When the beaters start making visible marks in the foam, turn the speed up to high and start adding sugar, both vanilla and regular. Add sugar in small batches, beating the contents of the bowl thoroughly each time. After you add all the sugar, egg whites should become thick and shiny.
  5. Add one pack of no sugar pudding mix into the egg whites, again adding small batches at a time and mixing thoroughly each time.
  6. Pour 60 ml vegetable oil into the egg whites in a slow trickle while mixing with an electric mixer. Set egg whites aside.
  7. Put sliced plums on top of the shortcrust base, skin down. Cover them with vanilla foam and even it out. Grate the smaller part of the dough on top of foam.
  8. Bake the cake in a conventional oven preheated to 180 deg C, on a middle shelf, for about 50 minutes. After 20 minutes cover the cake with a piece of kitchen foil to prevent the foam from burning.
  9. Cool the cake completely and dust it with icing sugar.
  10. Enjoy!

Approximate nutritional value

100 g

  • 349 kcal
  • Carbs: 38 g 
  • Fat: 20 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 16 servings)

  • 265 kcal
  • Carbs: 29 g 
  • Fat: 16 g
  • Protein: 3 g
  • Fibre: 1 g

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