Plumcake with cream

330 g of 00 flour

4 eggs

160 g of brown sugar (or white)

16 g baking powder

300 ml of fresh cream

cranberries (dried cranberries) or raisins or chocolate chips (even better, chocolate chips)

powdered sugar

• Beat the eggs with the sugar: use either an electric whisk or a planetary mixer with a whisk attachment.
• Once you have obtained a light and frothy mixture, you can add the sifted flour and yeast and finally the liquid cream.
• Add the cranberries after having soaked them in water and rum, squeezing them well. Or add rehydrated raisins or chocolate pieces.
• Mix gently with a spatula.
• Line a plumcake mold with baking paper or butter and flour. Pour the mixture and bake at 180 ° for about 35/40 minutes (do the toothpick test).
• After taking it out of the oven and letting it cool, sprinkle with icing sugar.