John Myers
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Punch Cake with Plums
The perfect punch cake with plums recipe with a picture and simple step-by-step instructions.
Cake base
- 3 Eggs
- 150 g Sugar
- 150 g Flour
- 1,5 tsp Baking powder
- 3 tbsp Oil
- 3 tbsp Water
Plum jelly
- 200 g Plums
- 100 g Preserving sugar 2: 1
- 1 tsp Ground cinnamon
- 1 tbsp Rum
Punch cream
- 100 g Gingerbread
- 20 g Whole milk chocolate
- 50 g Marzipan
- 2 tsp Unsweetened cocoa
- 1 tsp Ground cinnamon
- 2 tbsp Vanilla sugar
- 0,5 bottle Taste of rum
- 250 ml Red wine
- 50 g Dark chocolate couverture
- 6 leaf Gelatin
- 170 g Ground almonds
- 200 ml Cream
- 2 tbsp Powdered sugar
completion
- 250 ml Cream
- 1 tbsp Powdered sugar
- 1 Gingerbread
- Chocolate decorations
Cake base
- Preheat the oven to 180 degrees. Grease a springform pan (20-22 cm in diameter).
- Beat the eggs with the sugar until creamy. Sift the flour and baking powder and stir into the egg mixture, along with the oil and water.
- Pour the dough into the mold and bake for 15-20 minutes. Then let it cool down and then carefully cut into 3 layers.
Plum jelly
- Core the plums and chop them roughly. Mix with the preserving sugar, cinnamon and rum and let steep some juice.
- Heat, puree and cook for a few minutes. Then do a gelling test, when it gels, let it cool down and stir in between.
Punch cream
- Crumble gingerbread, chop milk chocolate, cut marzipan into small pieces. Mix together with the cocoa powder, vanilla sugar, rum aroma, cinnamon and about 1/3 of the red wine and puree everything.
- Soak the gelatine in cold water, chop the couverture and warm the rest of the red wine.
- Melt the couverture in the red wine, stir in the gingerbread puree and then stir in the gelatine until it is dissolved. Now stir in the ground almonds and let the mixture cool down until it starts to gel.
- When the mixture has gelled, whip the cream with the icing sugar until stiff and carefully fold into the gingerbread mixture.
completion
- Place a cake ring around the bottom cake base. Then spread the plum jelly on top and put on the second base.
- Now spread a little less than half of the punch cream on the second base and put on the last base. Then spread the rest of the punch cream on top and smooth it out (this also nicely balances out a round base). Put the whole thing in a cool place for a few hours so that the cream can set.
- When the cream is firm, carefully loosen the cake base. Whip the cream with the icing sugar until stiff and coat the outside of the cake with cream. Use the rest of the cream to decorate the top of the cake with tuffs.
- Crumble the gingerbread and sprinkle over the cake. If necessary, decorate with various chocolate decorations.
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