In this video, I will share with you a tried-and-true recipe for a wonderful plum cake with two types of sponge cake covered with a soft chocolate glaze that does not stick to the knife

Poppyseed cake:
Whites - 8 pcs.
Sugar - 1 cup
Dry poppy seeds - ½ cup
Vanilla sugar - 1 teaspoon
Baking powder - ½ teaspoon.
Salt
Flour - 1 cup

Yellow cake:
Yolks - 8 pcs.
Sugar - 7 tablespoons
Eggs - 2 pieces
Vanilla sugar - 1 teaspoon
Flour - 8 tablespoons.
Baking powder - ¾ teaspoon.

Cream:
Cream (of 30%) - 500 ml / 17.6 oz
Lemon jelly - 1 package (70 g / 2.4 oz)
Strawberry jelly (or other red jelly) - 1 package (70 g / 2.4 oz)

Homemade plum jam:
Ripe plum - 450 g / 15.8 oz
Sugar - 100 g / 3.5 oz
Butter - 20 g / 0.7 oz
Cornstarch -1 tbsp + water - 2 tbsp
Cinnamon - 1 teaspoon

Chocolate glaze:
Sugar - 125 g / 4.4 oz
Cocoa - 40 g / 1.4 oz
Cream - 40 ml / 1.4 oz
Water - 75 ml / 2.6 oz
Chocolate - 25 g / 0.8 oz
Gelatin - 1 teaspoon

❗ Please note that the baking times and temperatures shown in the video are approximate and may vary depending on the type of oven you have and many other factors.

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