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The classic plum cake is a dream dessert! But I've come up with a special twist on this fruit cake by pairing the classic version with another traditional cake – the cheesecake. The fruity plums go beautifully with the tropical coconut milk and the hint of cinnamon makes this cake my new Sunday favourite.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
In a blending cup, mix the oats with all the other ingredients up to and including the salt. Transfer the mixture to the prepared tin. Flatten the base by hand and create a rim of approx. 2 cm around the edge with your fingers. Place a sheet of baking paper over the base, weigh down with dried pulses (e.g. lentils).
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool, remove the baking paper and pulses.
Bring the plums and sugar to the boil while stirring, reduce the heat and simmer for approx. 5 mins. Using a whisk, stir in the cornflour and all the other ingredients up to and including the cinnamon, bring to the boil while stirring, simmer for approx. 1 min., allow to cool slightly. Spread the plum layer onto the base, leave to cool.
Combine the coconut milk with all the other ingredients up to and including the vanilla paste, bring to the boil while stirring with a whisk. Allow to cool slightly, pour on top of the plum layer, leave to cool. Cover the cake and chill for approx. 5 hrs.
Decorate the cake with the jam and plums.
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