Plum Cake with Meringue Topping

An excellent pastry with just one drawback: one piece will definitely not be enough. The combination of juicy plums, sweet meringue topping, and a light sponge cake is simply exceptional, and we are sure you wont make it just once.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 9

Ingredients

Meringue

  • 3 pieces Egg, egg white, fresh

  • 1 pinch Salt, table

  • 150 g Sugar, white

  • 1 teaspoon Vinegar, red wine

  • 1 teaspoon Koruzni škrob

  • 120 g Butter, unsalted

  • 90 g Sugar, white

  • 1 bag Sugar, white

  • pieces Lemon zest, fresh

  • 3 pieces Egg, egg yolk, fresh

  • 20 g Coconut, flakes

  • 120 g Wheat flour, white, multi-purpose

  • 1.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 80 ml Milk, whole milk

  • 450 g Plum

  • 1 teaspoon Vanilla, extract, natural

Steps

  1. For the preparation of the cake, you can use a round cake mold (23 cm in diameter) or a square baking dish (20 x 20 cm). Lightly grease it with butter and line it with baking paper. Preheat the oven to 180 degrees Celsius. Wash the plums, dry them, and cut them in half. Remove the pits and then cut each half in half again, so that one plum yields four pieces.

  2. In a bowl, cream together the softened butter, regular and vanilla sugar, and lemon zest. Gradually, one by one, mix in the egg yolks.

  3. In another bowl, mix the flour, salt, and baking powder. At low speed, first mix the coconut into the butter mixture, then alternately add the dry ingredients and milk. You should get a uniform batter, but do not mix it for too long.

  4. Pour the batter into the mold and spread it as evenly as possible over the entire surface, smoothing the top. Bake in the preheated oven for 15 minutes. Then arrange the plum quarters on top, with the cut side facing up, and bake in the preheated oven for another 10 minutes.

  5. Meanwhile, prepare the meringue topping. Clean the bowl in which you will beat the egg whites thoroughly to ensure there are no traces of fat. Add salt to the egg whites and beat them on high speed for about 1 minute until they start to thicken and stiffen. While mixing, gradually add the sugar, one spoonful at a time. Continue mixing until the sugar is completely dissolved and you get a thick, glossy meringue. Gently fold in the vanilla extract, cornstarch, and vinegar (or lemon juice) with a spatula.

  6. Once the sponge cake is baked, remove the baking dish from the oven. Increase the temperature to 200 degrees Celsius. Spread the meringue over the sponge cake and smooth it out over the entire surface. You can smooth the top or create a wavy pattern as desired. Bake the cake in the preheated oven just long enough for the meringue topping to turn a light golden brown and set (approximately 10-20 minutes).

  7. Before serving, let the pastry cool completely. It pairs well with a cup of any warm beverage.

Nutrition Information (Per 100g)

  • Calories: 249.56 kcal
  • Fat: 10.57 g
    • Saturated Fat: 6.49 g
  • Carbohydrates: 35.09 g
    • Sugars: 24.96 g
  • Protein: 2.58 g
  • Fiber: 0.53 g