Plumcake with a Cream Top

Plums are in season! Here's one twist on a plum cake.

9x13 inch Pyrex dish or deep baking sheet

Some grease

Cake batter:

4 eggs

200 g sugar

1/2 teaspoon vanilla extract or 1 package vanilla sugar

125 ml (1/2 cup) vegetable oil

150 ml Orangina or some other sparkling lemony drink

250 g all-purpose flour

3 leveled teaspoons baking powder

Topping:

2 pounds of plums

1 pint whipping cream

3 tablespoons powdered sugar

1 pound Greek yoghurt (Fage or Chobani brand)

Some cinnamon-sugar for decoration

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Grease Pyrex dish or baking sheet.

2. Add eggs, sugar and vanilla extract or vanilla sugar into a bowl and whisk with an electric hand mixer for about 1 minute until fluffy. Stir in oil and Orangina.

3. Mix baking powder and flour, then sift into the batter and whisk until blended. Pour batter into Pyrex dish or baking sheet and bake at 180 degrees Celsius (350 F) for about 25 minutes or until toothpick comes out clean.

4. Remove cake from oven and let cool down.

5. Prepare plums: Wash and pit plums, cut into pieces and add to a stovetop pot. Bring to a boil and let simmer until the plums are very soft. If the plums are not very juicy you may have to add some water. Also, add sugar and cinnamon to taste. When plums are soft, remove from stove and let cool down.

6. Whip cream with powdered sugar until stiff peaks appear. Fold the stiff cream into the Greek yoghurt.

7. Spread the plum mixture on top of the cake, then spread the cream layer on top. Chill overnight in refrigerator. Sprinkle with cinnamon-sugar before serving.

 

Comments:

1. To cut a little bit of sugar I used lemon-flavored sparkling water instead of Orangina.

2. I cooked the plums with a little water, but didn't add any extra sugar as they were very sweet.