“Cake is happiness! If you know the way of the cake, you know the way of happiness!
If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C

Stone Fruit & Quark Mousse Layered CakeStone Fruit & Quark Mousse Layered Cake ... a light lemon scented sponge layered with  a homemade quark cheese & cream filling. The filling taken to a delicious summery high with a stone fruit pie filling inspired by a recipe from Pioneer Woman. Turned out to be a fruity and delicious birthday cake!

Stone Fruit & Quark Cream Layered Cake Another birthday, another cake. Summer birthdays are a little bothersome. Humid summer birthdays even more. My dad’s birthday falls in July. If the heat isn’t bad enough, with the monsoons here too, the humidity threatens to play spoilsport. Nothing behaves. NOTHING! The only bright spot … cartloads of stone fruit!

Summer Stone FruitThe cream does not get whipped up. The double cream that I have bought locally disappointed once again. Thankfully I had made some quark the night before as I had this Quark Mousse Cake with Roasted Balsamic Strawberries in my head.

Stone Fruit & Quark Cream CakeQuark adds a special yumminess to the cream filling. The slight undertones of tanginess of the curd cheese pair really well with stone fruit {and berries too}. I use quark a lot as you can see here. Now it makes me happy to see my friends and local food bloggers like Cookaroo and White Ramekins experiment with this very simple to make curd cheese.

Stone Fruit & Quark Cream Layered Cake I was in and out of the fridge with the cake. In weather like this, you have to work really fast. But it was fun. You learn to push the boundaries. A collar I didn’t think possible in this weather became possible. Shooting while piping it etc certainly wasn’t. 2 minutes out of the fridge in a hot kitchen and the lace collar curled up and threatened to melt.

Stone Fruit & Quark Cream Layered Cake I discovered a new stone fruit on the shelves this summer, actually only a day ago. It looks like a green plum, and I thought greengage maybe. But the guy at the bazaar muttered something quite inaudible like ‘pericosa‘. Googled forever and didn’t find anything. Leafed through one of my favourite cookbooks Fine Cooking In Season, and sure enough I found a listing under plums. The book is a wonderful reference on fresh produce in season. I’ve had it for 3 years and I turn to it often!

Stone Fruit & Quark Cream Layered Cake These are called Mariposa plums, and are being cultivated locally in Manali, nestled in the Kullu  Valley in the Himalayas. So pretty and pretty delicious too, I couldn’t believe the deep red inside when  I cut through one. Stunning!

Stone Fruit & Quark Cream Layered Cake & mariposa plumsSo in they went as well into the bowl with the pitted cherries with a few regular plums, all having a blast together. You could just do a cherry pie filling if you like. Our cherry season is at its fag end even as peaches and plums flood the bazaar.

Stone Fruit & Quark Cream Layered Cake I added some Camisoni premium lemon extract to the sponge. Lemon and fruit pair really well. The deep aromatic extract added a lot of flavour to the sponges. Together the lemon sponge, quark mousse and stone fruit gave the Stone Fruit & Quark Mousse Layered Cake the refreshing feel of summer.

Which brings me to the winners of the Camisoni tip and tricks giveaway. Our three winners are Yasmin, Andrea and Sangeeta. Will mail you soon for your mailing address! Congratulations to the three of you. Thank you all for the wonderful tips.


Recipe: Stone Fruit & Quark Mousse Layered Cake your picture

Summary: A delightful and light special summer cake, this Stone Fruit & Quark Mousse Layered Cake celebrates the bounty of nature. You can make the sponge and fruit filling a day ahead to simplify the process. A delicate dark chocolate lace border adds to the appeal and contrasts well with the quark mousse and stone fruit.

Prep Time: 45 minutes
Total Time: 2 hours plus cooling/chilling

  • Sponge Cake {Make 2 sponges. Recipe is for 1 7.5″ cake}
  • 3 eggs
  • 100g sugar
  • 1/2 a vanilla bean scraped {or 1 tsp vanilla extract}
  • 1/2 tsp Camisoni lemon extract
  • 75g plain flour
  • Quark Mousse
  • 400gms quark cheese {homemade recipe here}, chilled
  • 200ml low fat cream, chilled
  • 100g icing sugar
  • 1/2 vanilla bean, scraped
  • Stone fruit pie filling {adapted from here}
  • 300g Sweet Cherries, pitted
  • 5 plums, pitted, chopped
  • 50g brown sugar
  • 20g butter
  • Juice of 1/2 a lime
  • 1 tsp cornstarch
  • 1/4 teaspoon almond extract


  1. Sponge Cake 
  2. Preheat the oven to 180C. Line 2 X 7.5″ round tins with baking parchment.
  3. Beat the eggs with the sugar and vanilla bean until thick and mousse like {about 7-10 minutes}. Add lemon extract and beat again.
  4. Gently fold the flour in, making sure you don’t lose volume. Add the flour gradually, 2 tbsp at a time, to make sure it mixes through.
  5. Turn the batter gently into the prepared tins, and bake until done for about 30-35 minutes, or till the tester comes out clean.
  6. Cool on racks for 5 minutes, turn out from tins gently, and allow to cool completely.
  7. Stone fruit pie filling
  8. Place the fruit with brown sugar in a non reactive sauce pan and simmer for a couple of minutes until bubbly and gooey. {I added the scraped shells of the vanilla beans too}.
  9. Stir in the butter.
  10. Stir the cornstarch into the lime juice and pour into pan, stirring constantly until the filling thickens. {you can add a teeny bit more cornstarch in 1 tbsp of water if it doesn’t thicken to your desired consistency. It will thicken further as it cools}
  11. Add the almond extract. taste and adjust sweetness if required.
  12. Cool to room temperature, then chill for a few hours. It should be nice and thick, jam like.
  13. Quark Mousse
  14. Whip the low fat cream with sugar to medium peaks.
  15. Whip the quark cheese in a large bowl until smooth.Gently fold in the whipped cream.
  16. Reserve about 1 – 1 1/2 cups for frosting the cake.
  17. Add the stone fruit pie filling to the remaining quark mousse filling. make sure you use just enough to keep the consistency firm. You might have some left over. {It’s delicious over ice cream, in layered parfaits etc}
  18. Assemble Cake
  19. Slice the sponges horizontally into two.
  20. Sandwich the layers with the quark mousse and pie filling mix
  21. Frost the sides with some of the reserved quark mousse
  22. Add a lace border if you like and then cover the top the remaining reserved mousse.
  23. Top with the reserved pie filling and some fresh stone fruit if you like.
  24. Finish the top and edges off with chocolate shavings etc.
  25. Chill well before serving so that the flavours mature.


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“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith

Petite Whole Wheat Plum CakesPetite Whole Wheat Plum Cakes … some desserts are so homey and comforting that they hit the right spot. These little cakes fell straight into that category. Simple, earthy, flavourful and above all whole grain. Nothing spectacular to look at, so I didn’t take many photographs. I didn’t have the time too. A few clicks and we all dived in!

Petite Whole Wheat Plum Cakes Dorie Greenspans Baking With Julia that sweet Suma gifted me is a book I often leaf through. For inspiration, for entertainment, for sheer reading pleasure, the book works every time. There were some oven roasted plum cakes that have inspired mine.

plumsIt isn’t easy to hide my love for stone fruits every summer. Peaches, plums, mangoes, cherries … they charm, then entice, they leap off the shelves at the bazaar, they beg me to take them home. We chomp a few, then toss plenty into smoothies. Summer also means fro yo to tease our palettes, and fruit salads that play with our senses. All light & refreshing!!

Stone fruit in summerAbundance of fresh seasonal produce makes summer more than worthwhile. So much so that just turning the oven on in this blistering heat to see stone fruit juices bubble over is a delight. A virtual treat. I often wait with bated breath for ‘the moment’. The juices ooze over and run down the sides. Baking nirvana. Small things, immense pleasure!

Petite Whole Wheat Plum Cakes These petite whole wheat plum cakes turned out to be hidden gems. Quite unassuming in appearance, yet packed with flavour and texture, the lad immediately asked if he could have another!

Petite Whole Wheat Plum Cakes A drizzle of low-fat unsweetened cream added to the deliciousness. Alternatively, you could always try some vanilla ice cream or custard on the side. Petite Whole Wheat Plum Cakes


Recipe: Petite Whole Wheat Plum Cakes 
your picture

Summary: Petite Whole Wheat Plum Cakes … some desserts are so homey and comforting that they hit the right spot. These little cakes fell straight into that category. Simple, earthy, flavourful and above all whole grain. Nothing spectacular to look at yet very delicious! Adapted from Baking With Julia by Dorie Greenspan.

Prep Time: 10 minutes
Total Time: 45 minutes

  • 100g butter, room temperature,
  • 100g brown sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 4-5 drops almond extract
  • 1/2 cup whole wheat flour
  • 50g almond meal
  • 3/4 tsp baking soda
  • 50ml buttermilk
  • 5-6 plums, halved
  • Low fat cream or ice cream to serve


  1. Preheat the oven to 190C. Lightly grease  10-12 individual muffin tins, or ramekins.
  2. Beat butter and brown sugar until light and mousse like.
  3. Add eggs, vanilla extract and almond extract and beat again.
  4. On low-speed add both flours and baking soda and mix.
  5. Fold in the buttermilk.
  6. Divide batter between prepared tins. Top each with half a pitted plum, cut side up.
  7. Place on a baking sheet and bake at 190C for about 35 minutes / until done.
  8. Leave to cool in tins.
  9. Loosen edges with a butter knife and turn out on serving platter. Serve with a drizzle of low at cream or vanilla ice cream.


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“He who likes cherries soon learns to climb”
German Proverb

Cherry plum summer crisp Cherry & Plum Crisp … could there be a simpler way to celebrate summer? It’s a wonderful way to make Mothers Day special too. I am thrilled to find stone fruit lining the shelves in the local bazaar already. The first week of May and I was pleasantly surprised {read giddily ecstatic} to find the plumpest, juiciest and sweetest of cherries here already!

Cherry plum summer crisp Straight from the Himalayas for you” announced the ever charming vendor, knowing pretty well I see through his charm. Knows pretty well too that I cannot resist stone fruit. Year after year we play the same game. In the end the love of stone fruit rules!

CherriesThis year the crops been better. Sweeter too. Deep, red and SWEET, pitting means a blood red splattered kitchen. Coloured hands, dripping juice and the temptation to gobble up mouthfuls mark this beautiful season.

Cherry plum summer crisp The hotter and hotter it gets, the more unbearably the mercury rises, the sweeter the fruit get.The irony of life. The good and the bad go hand in hand and all proverbs fall true. No pain without gain, lose something to get something … and life goes on!

Cherry plum summer crisp  The same rings true with being a mother too. Agony and ecstasy? I constantly turn to one of my favourite authors Erma Brombeck for comic relief. Be it for mothers or otherwise, she always has something uncannily true, something that hits a home run each time.Cherry plum summer crisp 3As for mothers, there are quotes and more quotes from time immemorial. Everyone has their two penny bit about mothers. For some reason every word makes sense. It doesn’t even matter which side of the fence you’re on!

Cherry plum summer crisp Back to our bake. Nothing much to it.Crisp, cobblers, crumbles are no rocket science.  Let your palette guide you. Throw in what you like. My recipe is really a rough guide to get you to enjoy summer and make the most of  the abundance of summer fruit.

Cherry plum summer crisp Go the cherry plum plum way, or just do a cherry crisp. Do a mixed Gluten Free Stone Fruit Crisp, or then get bake up a yummy Stone Fruit Almond Crumble

Crisps are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal. Crumble are the British version of the American Crisp.

Cherry plum summer crisp 9My love of stone fruit is indescribable! Once you’ve had the thrill of a simple crisp or crumble, maybe you can do a Rustic Peach & Plum Galette, Mini Peach Cherry &  Blueberry Galettes, Chocolate Plum Clafoutis, Cornmeal Drop Biscuit Peach Cobbler. Then again you could go the no bake way and make Peach Ginger or Plum Vanilla Granita, Tropical Fruit Verrines or a Fresh Cherry Fro Yo!

Summer is for stone fruit. So much and more you can do. ENJOY!!

[print_this]Recipe: Cherry & Plum Crisp your picture

Summary: A cherry and plum crisp that is simple and delicious. A celebration of summer!

Prep Time: 15 minutes
Total Time: 40 minutes

  • 350g sweet cherries, pitted
  • 200g plums, pitted, chopped
  • 75-100g brown sugar {depending on how sweet or sour the fruit is}
  • 50g almonds, chopped {optional}
  • Few drops almond extract
  • 10g cornflour
  • Topping
  • 25g oats
  • 50g flour
  • 30g almonds
  • 50g butter
  • Fresh cherries to serve


  1. Preheat the oven to 200C. Place 6 ramekins on a baking sheet.
  2. Filling
  3. Place the fruit in a big non reactive/glass bowl with all ingredients and toss well to mix. Divide between 6 ramekins, pressing down gently to level out.
  4. Crisp Topping
  5. Place all ingredients except butter in bowl ofd food processor and pulse briefly in short intervals until a breadcrumb like mix is achieved.
  6. Divide the topping between the ramekins to cover the surface. Gently press into place.
  7. Bake for 30 minutes until bubbly and golden brown on top. If the top begins to get too brown, tent with a sheet of aluminum foil.
  8. Serve warm or at room temperature. We are happy to have them chilled too!
  9. Serve with cream, vanilla ice cream and fresh fruit.


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