1. Wash and dry the damson plums, then remove the stones. Cut them into small pieces and add them together with sugar, vanilla bean paste, and ground cinnamon to a small saucepan. Heat up on the stove and let the plums simmer for about 10-15 minutes while stirring regularly. The plums should have broken down and the liquid in the saucepan should have thickened nicely. Remove from the stove and let cool down for some time, then purée with an immersion blender. Let cool down completely. You can prepare the damson plum purée some time ahead and store it in the fridge.

2. Add the cold heavy cream and vanilla bean paste to a tall container and mix until the cream is somewhat fluffy (but not stiff). Combine confectioners’ sugar and cream stiffener and add gradually to the cream while continuing mixing. Mix/whisk until stiff peaks form. Add about a tablespoon of the damson plum purée and stir in. Set aside (in the fridge) about 1/3 of the remaining plum purée for the decoration, the rest will be used for the cake layers along with the heavy cream mixture.

3. Line a loaf tin* (approx. 23x11cm) with plastic wrap film. You want the plastic wrap to overlap a lot so you can later on cover the cake layers inside the tin with the plastic wrap.

4. Spread a thin layer of the cream inside the loaf tin, then place a first layer of Biscoff cookies on top (press them lightly into the cream). The cookies should be close together and cover the entire base of the tin. Some cookies may need to be cut to size with a sharp, serrated knife to fit. Next, spread some of the damson plum purée on top. The layer of plum purée should be quite thin and only cover the biscuits. Try not to touch the sides of the tin with it. Next, spread more cream on the cookies coated with the plum purée. I recommend adding the cream along the sides of the tin first and then spread this towards the center. Make sure the plum purée and cream do not mix (a lot) to create nice layers. Repeat this process with cookies, plum purée, and cream until the tin is full. The last layer should be cream. Pull the plastic wrap over the cake to cover everything and seal the cake (airtight). Place the cake in the fridge for at least 12 hours.

5. Before serving, remove the plastic wrap from the upper part of the cake, place a serving plate on top and flip both, plate and loaf tin together, upside down. The cake inside the loaf tin should come out easily, still wrapped in the plastic wrap. Remove the plastic wrap and decorate the cake with leftover plum purée, fresh damson plums and some crushed Biscoff cookies (optional).