A festive cake layered with plum jam and cinnamon cream.
Ingredients
Sponge Cake
- Eggs 6
- Powdered sugar 1 and 1/2 cups
- Wheat flour 2/3 cup (100 g)
- Potato starch 2/3 cup (100 g)
- Gingerbread or spice mix 2 tablespoons
- Cocoa powder 2 tablespoons
Soaking
- Juice of 2 fresh oranges (about 1/2 cup)
Filling
- Jar of plum jam (240-250 g)
- Orange liqueur or orange juice 1/4 cup
Cream
- Heavy cream (36%) 500 ml, well chilled (at least 24 hours)
- Mascarpone cheese 500 g
- Powdered sugar 1/2 cup
- Cinnamon 1 and 1/2 tablespoons
Decoration
- Grated chocolate for the sides
- Cinnamon for the top (optional with star decorations)
Preparation
Sponge Cake
Bring the eggs to room temperature and separate the yolks from the whites. Preheat the oven to 180°C. Line the bottom of a springform pan (about 25-26 cm in diameter, or use a 24 cm pan with an 8.5 cm height) with baking paper, securing the ring with the paper hanging out.
Sift the wheat flour, potato starch, spice mix, and cocoa powder into a bowl and mix well.
Beat the yolks with half of the powdered sugar for about 8 minutes until a fluffy and thick mass forms. In another bowl, beat the egg whites until stiff, gradually adding the remaining powdered sugar, beating for about 7 minutes until a shiny meringue forms.
Gently fold the yolks into the meringue using a spatula, making a few or several gentle motions. Sift in 1/3 of the flour mixture and briefly mix on the lowest mixer setting. Add another 1/3 of the flour mixture and gently mix again, repeating with the remaining flour mixture.
Pour the batter into the prepared pan and smooth the top. Place in the middle of the oven and bake for 40 minutes. Remove from the oven and let cool. Cut into 3 horizontal layers.
Cream
Whip the cold heavy cream with the powdered sugar and cinnamon until very stiff. In another bowl, briefly mix the mascarpone (just a few seconds). Gently fold the whipped cream into the mascarpone using a spatula. Refrigerate until ready to use.
Filling
Mix the plum jam with the orange liqueur or orange juice and set aside.
Assembly
Place the bottom sponge layer on a serving plate and sprinkle with 1/3 of the soaking mixture (a few teaspoons of juice). Spread half of the jam mixture with liqueur over it and cover with 1/3 of the mascarpone cream. Place the second sponge layer on top, sprinkle with another 1/3 of the soaking mixture, spread the remaining jam mixture, and cover with another 1/3 of the mascarpone cream. Place the final sponge layer on top and sprinkle with the remaining soaking mixture. Cover the top and sides with the remaining mascarpone cream.
Press the grated chocolate onto the sides of the cake with your hands. Sprinkle the top with cinnamon. If you want a star pattern, place star-shaped cutouts or aluminum foil-covered star molds on the cake before sprinkling with cinnamon. Refrigerate until ready to serve. The cake can be served immediately or after 2-3 hours of chilling.
