Before I share the recipe, I would like to mention that this time I made the cake according to the recipe I had, but I would make some changes next time. Namely, I would double the plum layer to intensify that fruit flavor even more (believe it or not!). I will list the ingredients I used following the original recipe, so that you can decide which version would you prefer.
This is what you'll need to make a 20x30cm cake:
for the plum filling:
for the vanilla filling:
- First, make the vanilla filling.
Combine pudding powder and cornstarch with 150 ml milk until completely dissolved.
Add sugar to the remaining 300 ml of milk and bring it to a boil over low heat. Pour in the pudding mix and cook for a couple of minutes, stirring often, until it thickens. Remove from fire and add butter. Stir or mix using a hand mixer, until butter melts and blends in completely. Let it cool.
- Beat the whipping cream.
If using whip powder, combine it with 100 ml of cold water and beat using a hand mixer.
- Combine whipped cream and cooled pudding, until homogenized.
- Cover the bottom of a 20x30 cm pan with one layer of petit-beurre biscuits.
- Now, it's time for the plum filling. Note that you should make plum filling once the vanilla filling is ready, as you'll be using it right away, while it's still hot.
Put roughly chopped plums, sugar, jam and semolina into a small pot and start heating over medium fire. Cook, stirring very often, until the mixture thickens and gets the consistency of pudding. Remove from fire and stir in butter and grated chocolate.
- Spread the hot plum filling over the biscuits. Cover with another layer of biscuits and then spread the vanilla filling.
- Decorate with some more whipped cream, grated chocolate or plum jam and refrigerate for an hour or two.