This Plum and Vanilla Cream Cake is a delightful dessert that combines the juiciness of fresh plums with a rich and creamy vanilla filling. Set atop a soft, buttery crust, this cake is a perfect balance of textures and flavors. The creamy vanilla custard pairs wonderfully with the tartness of the plums, making it a delicious treat for any occasion.
Why You’ll Love This: This cake is not only visually appealing with its vibrant plum topping but also incredibly flavorful. The use of high-fat sour cream in the custard enhances the richness and depth of the vanilla flavor, providing a luxurious mouthfeel. The simplicity of the ingredients and the method makes this an accessible recipe for bakers of all levels.
Perfect Occasion: Ideal for a family gathering, a summer picnic, or as a comforting dessert after a hearty meal. It’s also great for celebrating seasonal events where plums are in peak season. This cake serves well at both room temperature and chilled, making it versatile for different serving preferences.
Decoration Tips: Before serving, dust the cake with powdered sugar to add a touch of elegance and sweetness. If desired, garnish with fresh mint leaves or a drizzle of honey to enhance the plums’ natural flavors.
Recipe:
Ingredients:
For the Crust:
- 300g all-purpose flour
- 1 teaspoon baking powder
- 120g sugar
- 1 packet vanilla sugar
- 1 egg
- 120g melted butter
For the Vanilla Cream Filling:
- 500 ml milk
- 250g sour cream (20-25% fat content)
- 1 packet vanilla pudding mix
- 1 tablespoon cornstarch
- 80g sugar
- Plums, quantity depends on the size of your mold
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine flour, baking powder, sugar, vanilla sugar, egg, and melted butter.
- Knead into a compact dough. Wrap in plastic wrap and refrigerate.
- Make the Vanilla Cream:
- In a small bowl, mix the vanilla pudding mix, cornstarch, and a little of the milk until smooth.
- Bring the rest of the milk to a boil. Once boiling, gradually stir in the pudding mixture and cook until thickened.
- Remove from heat and stir in the sour cream until well combined. Set aside to cool slightly.
- Assemble the Cake:
- Preheat your oven to 180°C (356°F).
- Divide the dough into two parts, using two-thirds for the base and one-third for the topping.
- Roll out the larger portion of dough on parchment paper and press it into your cake mold, trimming any excess.
- Pour the vanilla cream over the crust. Arrange the plum slices on top of the cream.
- Crumble the remaining dough with your hands and sprinkle it over the plums.
- Bake:
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
- Allow the cake to cool completely in the pan.
- Serve:
- Once cooled, dust with powdered sugar and serve.
Enjoy this Plum and Vanilla Cream Cake as a splendidly sweet and tart dessert that’s sure to impress with its depth of flavor and beautiful presentation.
