Roasted Plums with Cotton Cake

Spread the love
5 from 5 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour 40 minutes
Rest Time 2 hours 30 minutes
Total Time 5 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 240 kcal


For the plum roaster

  • 500 g Plums
  • 1 Pc. Orange
  • 1 Pc. Vanilla pod
  • 75 g Sugar
  • 150 ml Red wine
  • 1 Pc. Cinnamon stick

For the cotton cake:

  • 400 g Cream cheese
  • 50 g Sugar
  • 60 g Butter
  • 6 Pc. Eggs
  • 200 ml Cream
  • 2 tsp Lemon juice
  • 80 g Flour
  • 100 g Sugar
  • 1 Pr Powdered sugar


Plum roaster.

  • Wash and core the plums. Caramelize the sugar and add the plums, then deglaze them with red wine. Add the orange zest, squeeze the orange and pour the juice with the plums.
  • Reduce the cinnamon stick with the vanilla pulp until the plums are completely soft and creamy. Then serve hot or fill into preserving jars.

Cotton Cake:

  • Grease a 23 cm springform pan and line it with parchment paper - the parchment paper should protrude at least 5 cm over the edge of the pan, as the cake will still rise in the oven.
  • This springform pan is then placed in a larger form that is filled with water. To prevent water from entering the small springform pan, wrap the larger form with aluminum foil. Preheat the oven to 160 degrees at the same time.
  • Separate the eggs and place the egg whites in the refrigerator until they are used. In a large bowl, mix the cream cheese and sugar with a mixer at medium speed until everything is a homogeneous mixture.
  • Then add the softened butter in small pieces and stir in well. Add the egg yolks and stir in, as well as the cream and lemon juice, this should form a smooth mixture. Sift the flour into a bowl and stir well.
  • In a second bowl, beat the cold egg whites at medium speed until they turn creamy white. Then increase the speed and slowly add the sugar. Beat on the highest level for about 3-4 minutes, until the egg white has hardened. The result should be a thick, shiny meringue, roughly twice the volume.
  • Remove about 1/3 of the meringue mass and carefully stir into the cream cheese mass, then carefully fold in the remaining meringue mass. Then pour into the prepared form and smooth the surface.
  • Place the mold in a larger baking pan and pour boiling water so that the mold is about 2.5 cm high with water. Place the cake in the middle of the oven and bake for about 55 minutes at 175 degrees. Reduce the temperature to 150 degrees and bake for another 30 minutes.
  • Let the cake stand in the switched off oven for another 15 minutes. Let the cake cool for another 15 minutes with the oven door open. Then put the cake in the fridge for about 2-3 hours.
  • Serve the cooled cake and the stewed plums.


Serving: 100gCalories: 240kcalCarbohydrates: 21.5gProtein: 3.8gFat: 14.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pumpkin and Apple Jam

Roast Beef in Pea and Mint Duo