This cake is a combination of a sponge cake, plum mousse and whipped cream. Like all other cakes with a few different layers, it is a bit time consuming to make. Sometimes it is worth spending this extra time and putting in a little effort, especially when you know that your loved ones are going to enjoy the cake.
Most fruit cakes I bake include apples – apple pies or cakes with apple mousse. From time to time, I try using other fruits as well, mostly during their season. Plum cake is a good example as currently all kinds of plums are available. The cake is extremely tasty and, thanks to the plum mousse and whipped cream, it is not dry, on the contrary, it is quite moist.
Ingredients for plus mousse cake.
- 5 eggs
- 100 g icing sugar
- 100 g all-purpose flour
- a pinch of salt
- 1/2 teaspoon of baking powder
- 1 powdered whipping cream (60 g)
- 200 ml milk
- 2 gooseberry jellies (75 g each)
- 400 ml water
- 1 tablespoon of gelatine
- 1,2 kg plums
- 150 ml water
- 100 g crystal sugar
- 4 tablespoons of gelatine
Additionally: round-shaped biscuits
How to make plum mousse cake.
Sponge cake: separate the egg whites from the egg yolks and put them in a bowl. Add a pinch of salt to the egg whites and whisk them until soft peaks are formed. At that point, add the icing sugar in small batches, while continuing to whisk.
Sift the flour through a sieve, then combine it with baking powder. Stir the egg yolks with a fork. Next, add the dry and liquid ingredients to whisked egg whites, not all in once but in smaller batches. Do it gently but quite quickly.
Line a baking tin with baking paper, then pour in the cake batter. Place the cake in an oven preheated to 180 degrees Celsius and bake for 30 minutes. Once baked, let it cool down, then cut it lengthwise into two halves.
Whipped cream: bring the water to a boil and when it starts doing do, transfer it to a bowl. Add jelly and gelatine to it, stir until both are dissolved, let it cool down. Pour cold milk into a bowl, add powdered whipping cream to it and whisk until stiff. Next, add the cold jelly and gelatine to it. Whisk with a mixer until they have a uniform consistency.
Plum mousse: cut the plums into smaller pieces and put them in a pot. Add sugar and water to them, then bring it all to a boil and simmer until the plums are tender. Remove them from the heat, blend the plums then add gelatine to the mousse and mix it well. After that, set the pot aside to let the plum mousse thicken slightly.
Assembling the cake: pour 1/2 of the thickening plum mousse over the first sponge cake. Place the round shaped biscuits on it, next to each other. Put the cake in the fridge for a few minutes. Next, remove it from the fridge and pour the thickening whipped cream over the biscuits. Put the cake back in the fridge until the whipped cream is completely settled. After that, pour the remaining plum mousse on it and cover it with the second sponge cake. Place the finished cake in the fridge for few hours. Sprinkle it with icing sugar just before serving.
Good to know when making plum mousse cake.
The baking tin I used was rectangular and measured 20 by 30 centimetres.
Both the plum mousse and the whipped cream should be fairly well set when poured onto the cake. However, they can not be too stiff as otherwise it will be impossible to pour them.
Do you like cakes with plum? If so, try our recipe for Gluten-free plum cake.