Caramel meringue cake with fresh plums

Ingredients

Directions

1. 1

   Heat the milk and melt 50 grams of sugar until golden brown. Add milk while stirring and bring to the boil briefly. Mix two eggs and vanillin sugar. Add to the caramel milk and stir over low heat until the mixture is thick and creamy (do not boil!) and remove from the heat. Mix flour, baking powder and cinnamon.

2. 2

   Beat the fat and remaining sugar until foamy. Add remaining eggs and lemon juice, stir until creamy and stir into the caramel cream with the flour. Fill the dough into a greased springform pan (28 cm Ø). Spread plum puree on top. Pre-bake in the preheated oven (electric: 175 °C/ gas: level 2) for ten minutes. In the meantime, beat the egg whites for the meringue until stiff, pouring in sugar. Spread the mixture on the dough, bake for 25 minutes and let it cool down. Clean, wash, halve and stone the plums. Put fruits and jam sugar in a pot and mix.

3. 3

   In the meantime, beat the egg whites for the meringue until stiff, pouring in sugar. Spread the mixture on the dough, bake for 25 minutes and let it cool down. Clean, wash, halve and stone the plums. Put fruits and jam sugar in a pot and mix. Bring to the boil over a high heat, stirring constantly, and let it boil for three minutes until it becomes bubbly. Allow to cool slightly and spread on the meringue

4. 4

   Preparation time approx. 1 1/2 hours