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Plum cake with meringue

Author
Cookinero 7 Nov 2022
19990
Plum cake with meringue

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

Plum cake with 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.

Step 2

Plum cake with meringue

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

Step 3

Plum cake with meringue

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

Plum cake with meringue

Sprinkle cornstarch and sugar on top.

Step 5

Plum cake with meringue

Put the protein mass on the plum

Step 6

Plum cake with meringue

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

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.
Simply substitute regular granulated sugar and add a 1/2 teaspoon of vanilla extract to the oatmeal layer.
Store leftover cake in the refrigerator due to the meringue. It's best consumed within 2-3 days to maintain the meringue's texture.
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.
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.
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.
Freezing is not recommended due to the meringue, as it can become watery and lose its texture upon thawing.

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