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Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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Of all fruit cakes my Mom used to bake, Plum cake was the one she baked most often. We owned some land with plum trees and apple trees on them, so these two fruits, and dishes made of them, (and liquor, “Apfel Schnaps” and “Zwetschken Geist”) were the most common in our home when I grew up. While as a kid I did not appreciate them as much, now I am a big fan, especially of plums. The one issue with fruit cakes I always have is that there is never enough fruit to the amount of cake. Here I solved the problem and even made the whole dish far better by adding plum compote to the cake, to be spooned over the cake while eating. Good Stuff !
Of course, the compote is equally delicious by itself, or served with ice cream, crepes, pancakes or with cereals. 🙂
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Bon Appétit ! Life is Good !
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Click here for more Plum Recipes on ChefsOpinion
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Click here for more Cake Recipes on ChefsOpinion
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Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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Karamelisierte Schwarze Pflaumen-Kompott
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- wash and remove pits from 12 ea black plums
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- cream 1 cup of sugar with 1/2 cup unsalted butter
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- add 1 cup a/p flour, 1 tsp baking powder, 1 pinch of salt and 2 eggs, beat well for a couple of minutes
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- generously butter a spring form
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- dust with sugar
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- add the batter
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- top the batter with the plums, skin side up, sprinkle lightly with sugar and ground cinnamon, drizzle with lemon juice, bake in a pre-heated 350F oven for one hour or until toothpick comes out clean from batter
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- while the cake bakes, caramelize 1/2 cup of sugar
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- caramel
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- add 1 cup of heavy cream (CAREFUL, this will splatter) !!!, simmer until smooth
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- add 1 jigger grand marnier or other liquor of your choice
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- add the plums
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- simmer until plums are heated through, about 2 minutes
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- black plum compote
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- Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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- Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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- Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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- Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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- Black Plum Torte With Caramelized Black Plum-Compote (Schwarze-Pflaumen Kuchen Mit Karamelisiertem Schwarze Pflaumen-Kompott)
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ChefsOpinion 
For some reason, Autumn is a little late in arriving, although the evenings and early mornings are getting chilly. I will practice this for a family party later in the year, when one of my sons comes over from Florida, on business and will be swarmed by his nieces! This is a family cake – with no “shrimp”, scallions or kosher salt in evidence, either!
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Peter,
kosher salt simply is salt without added Iodine. I don’t like the taste of Iodine, thats all.
As for the cake, this is the best “simple’ cake batter I know of, no need for a machine or other equipment thats a chore to clean. You can use any fruit, even vegetables (remove 2/3 of the salt and add KOSHER SALT 🙂
Shrimp cake – maybe 🙂
Cheers !
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