Este bolo de ameixas bêbado é uma sobremesa rica e indulgente, perfeita para uma celebração ou um jantar especial. A combinação do pão de ló de chocolate fofo, o creme de baunilha suave e o sabor intenso das ameixas maceradas em álcool cria um equilíbrio de sabores sofisticado e delicioso. É um bolo que requer alguma preparação, mas o resultado final é uma fatia de puro prazer que irá certamente impressionar.

Ingredientes

  • Pão de ló:
  • 5 ovos
  • 3/4 xícara de açúcar
  • 3/4 xícara de farinha de trigo
  • 1/4 xícara de amido de batata
  • 2 colheres de sopa de cacau em pó
  • 1 colher de chá de fermento em pó
  • 2 colher de sopa de óleo
  • 2 colher de sopa de suco de limão
  • Creme:
  • 250 gramas de manteiga
  • 500 ml de leite
  • 3/4 xícara de açúcar
  • 3 gemas
  • 1 pacote de pudim de baunilha instantâneo (para 1/2 de leite)
  • 1 colher de sopa de amido de batata
  • 1 colher de sopa de farinha de trigo
  • 1 pacote de açúcar de baunilha
  • Cobertura:
  • 200 gramas de chocolate amargo
  • 100 gramas de manteiga
  • 4 colheres de sopa de creme
  • Guarnição, enfeite, adorno:
  • 400 gramas de ameixas
  • 1/2 xícara de vodka ou rum
  • 3/4 xícara de água
  • 2 colheres de sopa de açúcar

Preparação

  1. Ferva 3/4 xícara de água, adicione o açúcar e as ameixas. Cozinhe cerca de 5-7 minutos. Escorra ameixas secas, coloque-os em um recipiente hermético, coloque em vodka / rum e guarde na geladeira por cerca de 8-12 horas.
  2. Líquido de reserva de ameixas de imersão.
  3. Bata as claras até que se transformem em espuma espessa, adicione o açúcar pouco a pouco e continue mexendo. Acrescente as gemas, uma a uma, enquanto ainda estiver mexendo.
  4. Peneire as farinhas, misture-as com o fermento em pó e o cacau em pó, adicione pouco a pouco à mistura de ovos, misture delicadamente.
  5. Adicione o suco de limão e o óleo.
  6. Coloque a massa na assadeira retangular, forrada com papel manteiga.
  7. Asse no forno pré-aquecido, em 160-170 graus C, cerca de 30-40 minutos.
  8. Ferva 1,5 xícara de leite com açúcar e açúcar de baunilha. Misture o leite restante com as gemas, o pudim instantâneo e as farinhas. Despeje em leite fervente, misture rapidamente, cozinhe como pudim.
  9. Uma vez que a mistura de pudim esfria, misture com manteiga usando o processador de alimentos.
  10. Misture as ameixas de molho com 2 colheres de sopa de suco de limão. Use-o para polvilhar sobre o pão de ló.
  11. Esfregue o pão de ló com creme e decore com ameixas. Refrigerar.
  12. Coloque o chocolate em uma tigela resistente ao calor, coloque sobre a panela com água fervente. Adicione a manteiga e o creme, misture bem.
  13. Decore o bolo com cobertura de chocolate.
  14. Refrigerar algumas horas antes de servir.

For those who enjoy a decadent, boozy bake, here is the English version of this showstopper.

Drunken Plum Cake

This “Drunken Plum Cake” is a magnificent Eastern European-style layer cake, often known as Pijak in Poland. It’s a truly indulgent dessert, featuring a light chocolate sponge, a rich vanilla custard buttercream, a decadent chocolate ganache, and the star of the show: plums soaked overnight in rum or vodka until they are wonderfully plump and flavourful. It’s a cake of beautiful contrasts in both flavour and texture.

The process involves a few steps, but each one contributes to the spectacular final result. The soft sponge cake is soaked in the leftover boozy plum syrup, ensuring every bite is moist and flavour-packed. This is then topped with a smooth, rich custard cream, studded with the “drunken” plums, and finally enrobed in a glossy chocolate glaze. It’s the perfect make-ahead dessert for a special occasion, as the flavours actually improve and meld together after a day or two in the fridge.

While the recipe calls for plums, you could also experiment with other dried fruits like apricots or cherries for a different twist. The choice between rum and vodka is up to you; rum will add a warmer, sweeter note, while vodka will provide a cleaner, more neutral boozy kick.

Ingredients

For the Drunken Plums:

  • 400g Pitted Prunes (dried plums)
  • 1/2 cup Vodka or Rum
  • 3/4 cup Water
  • 2 tbsp Sugar

For the Chocolate Sponge:

  • 5 eggs
  • 3/4 cup Caster Sugar
  • 3/4 cup Plain Flour
  • 1/4 cup Potato Starch
  • 2 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 2 tbsp Vegetable Oil
  • 2 tbsp Lemon Juice

For the Custard Cream:

  • 250g Unsalted Butter, softened
  • 500ml Milk
  • 3/4 cup Caster Sugar
  • 3 Egg Yolks
  • 1 packet Instant Vanilla Pudding Mix (the type for 500ml of milk)
  • 1 tbsp Potato Starch
  • 1 tbsp Plain Flour
  • 1 packet Vanilla Sugar (or 1 tsp vanilla extract)

For the Chocolate Glaze:

  • 200g Dark Chocolate
  • 100g Butter
  • 4 tbsp Double Cream

Method

  1. The Day Before: Start with the plums. Bring 3/4 cup of water to a boil, add the sugar and the prunes. Cook for about 5-7 minutes. Drain the plums well (reserving the cooking liquid) and place them in an airtight container. Pour over the vodka or rum, seal, and store in the refrigerator for at least 8-12 hours, or overnight.
  2. For the Sponge: Preheat your oven to 160-170°C (320-335°F / Gas Mark 3). Line a rectangular baking tin (approx. 25x35cm) with baking paper.
  3. Separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat. Add the egg yolks, one at a time, mixing well after each addition.
  4. In a separate bowl, sift the flour, potato starch, baking powder, and cocoa powder together. Gently fold the dry ingredients into the egg mixture in batches. Finally, gently fold in the oil and lemon juice.
  5. Pour the batter into the prepared baking tin and bake for about 30-40 minutes, or until a skewer inserted into the centre comes out clean. Let it cool completely.
  6. For the Custard Cream: Pour about 3/4 of the milk into a saucepan with the sugar and vanilla sugar. Bring to a gentle boil. In a separate bowl, whisk the remaining milk with the egg yolks, the pudding mix, potato starch, and plain flour until smooth.
  7. Pour a little of the hot milk into the egg yolk mixture to temper it, then pour everything back into the saucepan. Cook, stirring constantly, until the mixture thickens into a very thick custard. Cover the surface with cling film to prevent a skin from forming and allow it to cool completely.
  8. Once the custard is cool, beat the softened butter in a separate large bowl until light and fluffy. Gradually add the cooled custard, one spoonful at a time, beating continuously until you have a smooth and homogenous cream.
  9. To Assemble: Take the reserved liquid from soaking the plums and mix it with 2 tablespoons of lemon juice. Drizzle this syrup all over the cooled sponge cake.
  10. Spread the custard cream evenly over the soaked sponge. Press the drunken plums into the cream. Place in the refrigerator to chill while you make the glaze.
  11. For the Glaze: Melt the dark chocolate, butter, and cream together in a heatproof bowl set over a saucepan of simmering water (a bain-marie), stirring until smooth and glossy.
  12. Pour the warm glaze over the chilled cake, spreading it evenly.
  13. Refrigerate for at least a few hours before slicing and serving to allow the cake to set completely.