Plum and Mascarpone Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the plum compote:</li><li class="ingredients-single-item">500g ripe plums, pitted and chopped</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">For the cake layers:</li><li class="ingredients-single-item">350g self-raising flour</li><li class="ingredients-single-item">330g caster sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">For the mascarpone frosting:</li><li class="ingredients-single-item">500g mascarpone cheese, chilled</li><li class="ingredients-single-item">300g icing sugar, sifted</li><li class="ingredients-single-item">350ml double cream</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">4-5 fresh plums, thinly sliced</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional)</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the plum compote, which needs time to cool. Place the chopped plums, sugar, lemon juice, vanilla, and cinnamon in a medium saucepan over medium heat. Stir to combine and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the plums break down and the mixture thickens to a jammy consistency. Remove from heat and allow to cool completely. You can make this a day ahead and store in the refrigerator if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line your three 20cm cake tins with parchment paper. If you only have one or two tins, you'll need to bake in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the cake, sift together the flour, baking powder, and salt in a medium bowl. In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates air pockets that help give your cake structure and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. If the mixture looks curdled, don't worry - it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add one-third of the flour mixture, then half of the buttermilk. Repeat with another third of flour, remaining buttermilk, and finish with the last third of flour. Add vanilla extract and mix just until combined. Be careful not to overmix as this will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between your three prepared cake tins, using a digital scale if available to ensure even layers. Smooth the tops with a spatula and tap the tins gently on the counter to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. The cakes should also spring back when lightly pressed in the center. Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cakes cool, prepare the mascarpone frosting. In a large bowl, whip the mascarpone, icing sugar, vanilla, and salt until smooth. In a separate bowl, whip the double cream until it reaches soft peaks. Gently fold the whipped cream into the mascarpone mixture until well combined. Be careful not to overmix as mascarpone can split if overworked. The frosting should be stable enough to hold its shape but still spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble the cake, place the first layer on your cake stand or serving plate. If the cakes have domed tops, level them with a serrated knife for even stacking. Spread a layer of mascarpone frosting (about 1cm thick) over the first cake layer, then create a slight well in the center and spoon in about 3-4 tablespoons of plum compote, leaving a 1cm border around the edge to prevent it from spilling out.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the second cake layer on top and repeat the frosting and compote filling. Top with the final cake layer and apply a thin crumb coat of frosting around the entire cake. Refrigerate for 20 minutes to set this initial layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After chilling, apply the remaining frosting to the top and sides of the cake in decorative swirls. Arrange the fresh plum slices in an overlapping pattern around the top edge of the cake, and dust lightly with icing sugar just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving. This cake will stay fresh in the refrigerator for up to 3 days, though the fresh plum garnish is best added the day of serving. If you need to make it ahead, store undecorated and add the finishing touches just before serving.</li></ol>