Sunken plum cake with meringue

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3.7 16
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 7-10 Tbsp slightly + 125 g soft butter
  • 50 g Hazelnut flakes
  • 800 g Plums / Plum plums
  • 4 Eggs (Gr. M)
  • 100 g + 150 g sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 150 g Flour
  • 75 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 50 g Whipped cream
  • 1 TEASPOON Lemon juice

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and sprinkle with hazelnut leaves. Wash, halve and stone the plums. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  2. 2

    For the dough, separate 3 eggs and chill the egg whites in a mixing bowl. Cream 125 g butter, 100 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the remaining egg and egg yolk one after the other.

  3. 3

    Mix flour, starch and baking powder. Alternately stir cream into the butter-egg-cream and spread it in the form. Add plums. Bake in a hot oven for 40-45 minutes.

  4. 4

    For the meringue topping, beat the cold egg whites and lemon juice until stiff about 10 minutes before the end of the baking time, adding 150 g sugar. Continue beating for about 2 minutes until the mixture is shiny.

  5. 5

    Take out the cake, spread the egg white mixture loosely on top. Bake at the same temperature for 5-8 minutes. Take the cake out of the oven, carefully remove from the edge of the pan with a knife. Let it cool down.

Nutrition Facts

KCAL
340 kcal
CARBS
44 g
FATS
15 g
PROTEINS
5 g