Sugarplum Dobosh Cake

Sugarplum Dobosh Cake

 Seven layers of cake and plum preserves combine in Sugarplum Dobosh Cake to make a delicious fall treat.

Sugarplum Dobosh Cake
Yield: 12 servings • Preparation: 20 minutes • Bake: 20 minutes • Cool: 20 minutes
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Ingredients
  1. ¾ cup butter-flavored vegetable shortening
  2. 1 cup sugar, divided
  3. 7 large eggs, separated
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon almond extract
  6. ⅛ teaspoon salt
  7. 1¼ cups sifted all-purpose flour
  8. 1 teaspoon ground coriander
  9. ¼ teaspoon ground cardamom
  10. ⅔ cup plum preserves, melted
  11. ¼ (1.1-pound) box ready-to-use rolled white fondant*
  12. Garnish: sugared fresh mint leaves† and jell candy sugarplums‡
Instructions
  1. Preheat oven to 325°.
  2. Spray 2 (17-x-12-x-1-inch) rimmed sheet pans with nonstick spray with flour. Line sheet pans with parchment paper, and spray again. Set aside.
  3. In a medium bowl, combine shortening and ½ cup sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 4 minutes. Set aside.
  4. In another medium bowl, combine egg yolks, vanilla extract, almond extract, and salt, whisking well. Add yolk mixture to shortening mixture in 3 batches, mixing well after each addition. Set aside.
  5. In a third medium bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add remaining ½ cup sugar, and continue beating until stiff peaks form. Gently fold egg whites into shortening-yolk mixture. Fold in flour, coriander, and cardamom. Evenly divide batter among prepared pans.
  6. Bake until lightly golden, 15 to 20 minutes. Cool in pans for 10 minutes. Transfer to wire racks to cool completely.
  7. Cut each cake into 4 (17-x-3-inch) strips. Spread a very thin layer of preserves onto each cake strip. Stack strips preserves side up, creating an 8-layer cake. Using a sharp, serrated knife, carefully slice stack into 12 (approximately 4-x-1⅜-inch) rectangles.
  8. On a surface dusted with confectioners’ sugar, roll fondant to ⅛-inch thickness. Cut to fit tops of individual cake slices. Place a fondant rectangle atop each cake.
  9. Garnish with sugared mint leaves and sugarplums, if desired.
Notes
  1. *Ready-to-use fondant can be found in cake-supply stores and craft stores or online at wilton.com.
  2. †Combine 1 egg white and 1 teaspoon water in a small bowl. Using a small, clean paintbrush, coat both sides of mint leaves with egg mixture. Sprinkle both sides of leaves with superfine sugar. Let dry for 4 to 8 hours before using.
  3. ‡For testing purposes, we used Jelly Belly Gummy Sugar Plums, which can be found online at amazon.com.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2010

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