Coconut-plum cake with meringue

Name: Coconut-plum cake with meringue
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 800 g Plums / Plum plums; 4 fresh eggs (Gr. M); 125 g soft butter; 100 g + 150 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 g Flour; 75 g Cornstarch; 2 coated Tsp Baking Powder; 5 TABLESPOONS Whipped cream; 40 g Coconut flake; 1 TEASPOON Lemon juice

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
800 g Plums / Plum plums
4 fresh eggs (Gr. M)
125 g soft butter
100 g + 150 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
150 g Flour
75 g Cornstarch
2 coated Tsp Baking Powder
5 TABLESPOONS Whipped cream
40 g Coconut flake
1 TEASPOON Lemon juice

Directions

1
For the sponge mixture, grease a springform pan (26 cm Ø) and dust with flour. Wash plums, remove stalks, halve and stone them. Separate 3 eggs. Cream butter, 100 g sugar, vanilla sugar and 1 pinch of salt.
2
Stir in 1 egg and 3 egg yolks separately. Mix flour, starch and baking powder and stir into the dough alternating with the cream. Fold in grated coconut. Spread the dough into the springform pan. Spread plums on the dough.
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes.
4
For the meringue topping, beat 3 egg whites and lemon juice until stiff, adding 150 g sugar. Continue beating until the sugar is completely dissolved.
5
Take the cake out of the oven and spread the beaten egg white loosely on top. Continue baking at the same temperature for 5-8 minutes. Remove from the edge of the springform pan and let it cool down in the pan.