For the dough:
3/4 cup of black plum
1 1/3 cups of butter or margarine (320g)
3 1/3 cups of all-purpose flour (500g)
2 eggs
For the filling:
180g of pitted black plums
3/4 cup of water
1/4 cup of sugar
2 tablespoons of grated orange peel
1/2 cup of shredded coconut
1 cup of heavy cream, whipped with 1 tablespoon of sugar
8 black plums for garnish (optional)
For the dough:
3/4 cup of black plum
1 1/3 cups of butter or margarine (320g)
3 1/3 cups of all-purpose flour (500g)
2 eggs
For the filling:
180g of pitted black plums
3/4 cup of water
1/4 cup of sugar
2 tablespoons of grated orange peel
1/2 cup of shredded coconut
1 cup of heavy cream, whipped with 1 tablespoon of sugar
8 black plums for garnish (optional)
Prepare the dough: in a bowl, mix all the ingredients until smooth
Divide the dough into four disks and place them on the bottom of baking pans with a diameter of 22cm
Bake at moderate heat (180°C) until golden brown
Prepare the filling: combine plums and water in a pan, bring to a boil and cook for 2 minutes
Then, let it cool completely
Strain the liquid, leaving some sauce behind
Blend the mixture in a blender
Add the remaining ingredients and mix well
Spread the filling over the cooled dough layers and assemble the cake
Top with whipped cream and garnish with black plums
Serve within 10 days
For freezing:
Place the cake on a tray lined with plastic wrap or in a plastic container
Freeze until firm
Wrap tightly in aluminum foil or seal the container tightly
For defrosting:
Remove from freezer 5 hours before serving and let it sit at room temperature, still wrapped
If desired, garnish with black plums
Step 1: Prepare the dough and roll out on baking pans
Step 2: Bake until golden brown
Step 3: Remove from oven and use a spatula to help unmold the cakes
Step 4: Prepare the filling and add coconut and orange peel at the end
Step 5: Assemble the cake, layering with whipped cream
Step 6: Freeze open until the whipped cream sets
Then, wrap tightly in plastic wrap and aluminum foil
Shelf life: 60 days.
