A Bagatelle, here in Quebec, is like a dessert that you make with leftovers of cakes, fruits, and blancmange. So I created this recipe based on this dessert.
1cup brown sugar
Ingredients for the cake
1 orange(zest & juice)
1 cupwhite sugar
Ingredients for the Cream topping
1 tspvanilla extract
Ingredient for the Cheese filling
475 gmascarpone cheese
1 tsp vanilla
1/2 white sugar
Cut all the plum into two parts.
Place them into a pot, onto a medium fire.
Cover them with the water.
Add the ground nutmeg and the ground cinnamon.
Add the juice of two oranges and their zest.
Add the brown sugar.
Cook for about 30 minutes. Let the jam cool down.
Set the oven at 350, grease and flour 2 cake mold, of about 9 inches.
In a small bowl sifted the baking powder and the flour set aside.
In another bowl, using a stand mixer is ideal for this recipe, whip the eggs until a ribbon is form on the batter when you lift the whisk.
Add the sugar, the orange zest and the oil.
When the eggs has almost doubled in volume, fold the dry ingredients until mixed.
Pour the cake mix equally onto 2 cake molds. Bake for 10 - 15 minutes. When ready, let them cool down on a tray.
The Cream Topping
In a mixing bowl add the cream, the sugar and the vanilla. Whip the cream until firm pick and set a side in the fridge.
The Cheese Filling
In a mixing bowl add the cheese, the sugar and the vanilla. Whip the cheese until smooth. Set aside until assembled.
Now the assembling
Cover with pieces of the cake, the bottom of a deep dish of your choice. I teared some parts of the cake with my hands.
Add the plum jam, but try to keep some of the whole fruits for the higher layers and cover the cake equally.
On top of the plum, spread some of the cheese filling.
On top of the cheese filling, spread some of the whipping cream. Now start again.
On top of the whipping cream add some pieces of the cake. On top of the cake, add the plum jam, but try to use the whole fruits, so the layers below don't get to wet.
On top of the fruits, add more cheese filling. On top of the cheese filling add more whipping cream. Do this until you reach the top of your dish. When complete keep it in the fridge for a least 1 hour before serving.