Plum cake with meringue

Name: Plum cake with meringue
Total time: 30 min
Yield: 8
Ingredients: flour 170 g; egg yolk 2 pcs.; sugar 240 g; change 1/4 h. l.; water 1 tbsp. l.; plum oil 75 g; baking powder 1/2 tsp; plum 13 pcs.; starch 1 tsp. l.; hercules 1 tbsp. l.; vanilla sugar 10 g; cognac 30 ml; egg white 4 pcs.

Cookinero 7 November 2022

A simple but incredibly tasty and fragrant plum cake. Amazing sweet and sour filling, tender, crumbly dough under a cloud of baked meringue.

How to cook Plum cake with meringue

Step 1

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.

Step 2

Beat the chilled egg whites until fluffy, gradually add sugar 150 gr. Beat until stable peaks.

Step 3

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.

Step 4

Sprinkle cornstarch and sugar on top.

Step 5

Put the protein mass on the plum

Step 6

Bake in a hot oven on the second shelf from the bottom at t-180 * 30 minutes (preferably with bottom heat)

Plum cake with meringue - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fruit instead of plums?

Yes! This recipe works well with other stone fruits like peaches, nectarines, or even berries. Adjust the sugar slightly depending on the sweetness of the fruit.

I don't have vanilla sugar, what can I use instead?

Simply substitute regular granulated sugar and add a 1/2 teaspoon of vanilla extract to the oatmeal layer.

How do I store leftover plum cake with meringue?

Store leftover cake in the refrigerator due to the meringue. It's best consumed within 2-3 days to maintain the meringue's texture.

Can I make this cake ahead of time?

The dough can be made a day ahead and refrigerated. However, it's best to bake the cake with the meringue topping closer to serving time to prevent the meringue from weeping.

What if my meringue starts to brown too quickly in the oven?

If the meringue is browning too fast, loosely tent a piece of aluminum foil over the top of the cake for the remaining baking time.

Is there a gluten-free alternative to the flour in the crust?

Yes, you can use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly to achieve the right dough consistency.

Can this cake be frozen?

Freezing is not recommended due to the meringue, as it can become watery and lose its texture upon thawing.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Noodles for lagman

Salad with noodles

Bolognese with mushrooms

Mushroom milk soup

Tartlets with cod liver and cucumber

Green tea with lemon