Hazelnut-plum cake with cinnamon meringue

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 18
  • 7-10 Tbsp fat + flour
  • 1.5 kg Plums / Plum plums
  • 90 g soft butter/margarine
  • 100 g + 3-4 tablespoons + 350 g sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 2 eggs + 5 egg white (size M)
  • 150 g ground hazelnuts
  • 175 g Flour
  • 1/2 package Baking Powder
  • 1 TABLESPOON Rum
  • 7 TABLESPOONS Milk
  • 1 TABLESPOON Lemon juice
  • 1/2 TEASPOON Cinnamon
  • 2-3 TABLESPOONS Hazelnut flakes

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm) and dust with a little flour. Wash and drain the plums and cut them lengthwise, but do not cut through. Fold open and remove the stones

  2. 2

    Mix the fat, 100 g sugar, vanillin sugar and 1 pinch of salt for about 5 minutes until creamy. Stir in 2 eggs individually. Mix nuts, flour and baking powder. Alternately stir in rum and milk. Spread the dough on the fat pan

  3. 3

    Place plums on top of each other like roof tiles. Sprinkle with 3-4 tablespoons of sugar. Bake the cake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes

  4. 4

    Beat the egg whites and 1 pinch of salt until stiff, then add 350 g sugar. Continue beating until the sugar has dissolved. Add lemon juice and cinnamon and beat into the mixture. Pour into a piping bag with a large star-shaped spout

  5. 5

    Take out the cake. Spray about 18 egg whites tuffs spirally onto the cake. Sprinkle with nut leaves. Bake at the same temperature for about 15 minutes. Let it cool down

Nutrition Facts

KCAL
310 kcal
CARBS
45 g
FATS
11 g
PROTEINS
5 g