A simple but incredibly tasty and fragrant plum cake. Amazing sweet and sour filling, tender, crumbly dough under a cloud of baked meringue.
Knead the dough from butter, yolks, 40 g of sugar, salt, water and flour. Add baking powder. Refrigerate the dough while you prepare the filling.
Beat the chilled egg whites until fluffy, gradually add sugar 150 gr. Beat until stable peaks.
Distribute the dough in a form (22 cm). Make sides. Prick the bottom with a fork, sprinkle with oatmeal and vanilla sugar. Put the plums in a dense layer with the cut down and sprinkle with cognac.
Sprinkle cornstarch and sugar on top.
Put the protein mass on the plum
Bake in a hot oven on the second shelf from the bottom at t-180 * 30 minutes (preferably with bottom heat)