1 batch of your preferred cake dough
2 cups of black plums
3 slices of lime
3/4 cup of port wine or Madeira
1 tablespoon cornstarch
1 tablespoon water
1/2 cup heavy cream
1 batch of your preferred cake dough
2 cups of black plums
3 slices of lime
3/4 cup of port wine or Madeira
1 tablespoon cornstarch
1 tablespoon water
1/2 cup heavy cream
Cook the black plums with lime and enough water to cover them, until they're soft
Strain them
Add a little sugar to the plum liquid that's left and cook it down to 3/4 cup
Add the port wine
Pour it over the plums
Refrigerate for some hours
Strain the liquid and put it in a saucepan
Add cornstarch dissolved in water, and cook while stirring until it thickens and becomes transparent
Remove the plum stones and chop them up
Add them to the sauce and let it cool well
Finally, add the whipped heavy cream
Fill the cake rolls
To look like the picture, bake the cake rolls and scraps of dough after filling, cover with one of the cutouts
The cake roll dough must be baked and cooled before being filled
Yield: About 16.
