Ingredients
Plum Puree
- 5 medium ripe red plums
- 1 cinnamon stick or whole star anise
- 1⁄4 cup (50g) demerara sugar
- 2 tbsp water
Cake
- 1 medium ripe red plum
- 2 cups (480g) heavy cream
- 1⁄4 cup (28g) powdered sugar
- 1 tsp vanilla extract
- Pinch of kosher salt
- 1 package Biscoff cookies (32 cookies, 250g)
Method
Make plum puree
- Preheat oven to 350°F
- Halve plums and remove pits
- Shingle plums in a loaf pan
- Add star anise/cinnamon, 1⁄4 cup sugar, and 2 tbsp water
- Roast until edges darken and plums collapse (45-60 minutes)
- Pass through a sieve and let cool
Prepare the pan
- Line a loaf pan lengthwise with plastic wrap, leaving overhang
- Thinly slice remaining plum
- Shingle slices neatly in the pan (this will be the top)
Make the filling
- In a cold, large mixing bowl:
- Combine cold heavy cream, sugar, vanilla, and salt
- Whip with an electric mixer to firm peaks
- Fold in cooled plum puree
Assemble
- Spread 1⁄2 cup filling in the pan
- Layer cookies, then 1 cup cream
- Repeat until 4 layers of cookies
- Finish with remaining filling on top
- Fold plastic wrap over to cover
- Refrigerate for at least 12 hours
- Consume within 2-3 days
References