Caramel meringue cake with 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. Drain the plums. Collect the juice. Cover the meringue with the fruit.

3. 3

   Spread the mixture on the dough, bake for 25 minutes and let it cool down. Drain the plums. Collect the juice. Cover the meringue with the fruit. Stir the cake glaze and sugar in 1/4 litre fruit juice and bring to the boil while stirring. Leave to cool slightly and pour over the fruit. Makes 16 pieces

4. 4

   Preparation time approx. 1 1/2 hours