Traditional, seasonal plum-almond cake combines a delicate almond sponge with aromatic, roasted plums and a cream cheese-whipped cream filling. Inspired by Polish cuisine — simplicity and a distinct, natural fruit flavor with a hint of cinnamon. The cake has clear layers: a moist sponge made from ground almonds, a light cream of cottage cheese and cream, and glossy plum halves in a light honey-lemon sauce. Perfect for autumn and winter gatherings, holidays, or a Sunday dessert — it looks impressive on the table thanks to the contrast of purple fruits and light cream, along with crunchy almond flakes. Flavor qualities: sweet-sour plums, sweet vanilla and honey, delicate, buttery sponge texture, and velvety cream. Visual qualities: layered cross-section, glossy plums on top, and a sprinkle of toasted almonds.
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Preheat the oven to 175°C (top-bottom). Prepare a springform pan with a diameter of 20–22 cm: grease the sides with butter and line the bottom with baking paper. Trim the paper to size so it lies flat.
In a large bowl, place 180 g of eggs and 150 g of sugar. Beat with a mixer on the highest speed for 8–10 minutes until the mixture becomes light, fluffy, and increases in volume (it should "ribbon" when the beaters are lifted — the mixture should flow slowly).
Sift 140 g of wheat flour with 12 g of baking powder and 2 g of salt. Gently fold into the whipped egg mixture with a spatula — add in batches and make sweeping, gentle motions from the bottom up to avoid deflating the mixture.
Add 80 g of ground almonds to the mixture and gently mix again. Melt 100 g of butter in a saucepan, let it cool to lukewarm temperature (about 40°C), pour it in a thin stream into the batter, and gently mix just until combined — this will give the sponge a buttery note and a slightly moist texture.
Pour the prepared batter into the prepared springform pan, smoothing the top with a spatula. Bake at 175°C for 25–30 minutes on the middle rack until the top is golden and a toothpick inserted comes out dry. After baking, let it sit in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Wash 600 g of plums, cut them in half and remove the pits. In a medium skillet, melt 20 g of butter, add the plums cut side up, 50 g of honey, 4 g of cinnamon, and 30 ml of lemon juice. Simmer over medium heat for 8–10 minutes — the plums should soften and release juice but maintain their shape. Remove from heat when a light, shiny syrup forms.
Save 3–4 tablespoons of the resulting plum juice in a separate bowl — it will be used to soak the sponge cake. If you want to add flavor, add 20 g of rum to the remaining plums and briefly heat (optional).
Prepare the thickened base: in a small pot, mix 20 g of cornstarch with 60 ml of milk (or 60 ml of cream) to create a smooth slurry. Add 80 ml of milk and 20 g of powdered sugar. Heat over medium heat, stirring constantly, until the mixture thickens (2–3 minutes after boiling). Remove from heat and let cool to room temperature.
In the bowl of a mixer, place 400 g of cheesecake curd and 20 g of powdered sugar. Beat on medium speed for 1–2 minutes until the mixture is smooth. Add the cooled starch mixture and 30 ml of lemon juice, and mix briefly until combined.
Chill the bowl and the mixer attachments (put them in the fridge for 10 minutes). Whip 300 ml of heavy cream with 40 g of powdered sugar to stiff, but not grainy peaks (about 3–4 minutes). Before the cream is completely stiff, check if the mixture holds its shape; do not overwhip — it will turn into butter.
Gently fold 1/3 of the whipped cream into the cheese mixture to loosen it; then add the rest of the cream and fold gently from the bottom up until a uniform, fluffy cream is formed.
Cut the cooled sponge cake into two equal horizontal layers using a long, sharp knife or a cake thread. Lightly soak the bottom with 2–3 tablespoons of plum syrup (from step 7) diluted with slightly warm water or with the addition of 20 g of rum (optional). Spread 1/2 of the cream cheese evenly, layer it; place half of the plums (cut side up) and gently press them in. Cover with the second layer of sponge cake, soak it, spread the remaining cream, and arrange the rest of the plums on top.
If you are using almond flakes: heat a dry pan and toast 30 g of almond flakes for 3–5 minutes until golden and fragrant (stir constantly to avoid burning). Sprinkle them on top of the cake. Optionally, dust lightly with powdered sugar just before serving.
Chill the cake in the refrigerator for at least 2–3 hours (preferably 4 hours) — this will allow the cream to set and the flavors to meld. Cut with a sharp knife dipped in hot water (dry with a towel between cuts) to achieve clean slices.
The Hungarian plum has long been a staple in Polish cuisine — it was one of the most popular fruit bases for preserves and cakes, and the addition of almonds enhances its flavor, which was already popular in court cuisine.
Serve sliced pieces on a flat plate. Dip the knife in hot water and wipe it before each cut to ensure even slices. It pairs wonderfully with a cup of black coffee or a scoop of vanilla ice cream.
Store the cake in the refrigerator covered with plastic wrap for up to 48 hours. The cream and fruits are not suitable for long-term freezing — after thawing, the texture of the cream and cheese will change. Reheating is not recommended; if you need to restore the softness of the sponge, leave a piece at room temperature for 20–30 minutes.
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A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.
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