Honey Cake with Creamy Plum Frosting
Baking and Desserts • Russian
Description
Not just any cake, but a rich one with creamy plum frosting. Made by a very hungry chef named Mike Johnson. The main focus is, of course, not the cake itself, but the frosting, and you can make it at home with just about anything, adding any juicy fruits of your choice into the batter.
Ingredients
- Wheat Flour 15 oz
- Vegetable Oil 5 fl oz
- Honey 10 oz
- Sugar 10 oz
- Chicken Egg 4 pieces
- Walnuts 5 oz
- Pineapple 5 oz
- Mascarpone Cheese Unagrande 5 oz
- Semi-soft cream cheese 5 oz
- Natural Yogurt 10 oz
- Plums 15 oz
- Peach Juice 5 fl oz
- Ground Cinnamon 0 oz
- Baking Powder 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
For the batter: coarsely chop the nuts and dice the pineapple into medium cubes. In a mixer, combine the flour, nuts, 200 g of sugar, baking powder, salt, cinnamon, and vegetable oil. Continue mixing, then add the vegetable oil and honey, incorporating the eggs one at a time. Mix until the batter is smooth. If desired, you can add one finely grated carrot to the batter. Transfer the prepared batter to a baking tray lined with parchment paper or a silicone mat using a pastry ring with a diameter of 25-30 cm. Bake in a preheated oven at 155-320°F for 30-45 minutes.
Step 2
For the cream: Sauté the pitted and halved plum (120 g) until lightly caramelized with the addition of 10 g of sugar. In a blender, combine the diced plum, mascarpone cheese, cream cheese, yogurt, 40 g of sugar, and 20 g of honey until fairly smooth.
Step 3
For decoration: caramelize 300 g of peeled and quartered plums with 120 g of honey in a skillet or saucepan.
Step 4
Cut the cooled gingerbread into two equal halves. Use a pastry brush to spread fresh pineapple juice on the bottom half. Then, evenly spread half of the creamy plum filling on top. Place the second half of the gingerbread on top, also brushing it with pineapple juice, and then spread the remaining filling over it. Decorate with caramelized plums in honey on top. Let the gingerbread rest for a while before serving.
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