Hazelnut plum cake with cinnamon meringue

Name: Hazelnut plum cake with cinnamon meringue
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1.5 kg Plums; 175 g Butter or margarine; 400 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 300 g ground hazelnuts; 1/8 l Milk; 2 TABLESPOONS Rum; 350 g Flour; 1 package Baking Powder; 3 Protein; 2 TEASPOONS Lemon juice; 1 TEASPOON ground cinnamon; 40-50 g Hazelnut flakes; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1.5 kg Plums
175 g Butter or margarine
400 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
300 g ground hazelnuts
1/8 l Milk
2 TABLESPOONS Rum
350 g Flour
1 package Baking Powder
3 Protein
2 TEASPOONS Lemon juice
1 TEASPOON ground cinnamon
40-50 g Hazelnut flakes
7-10 Tbsp Fat and flour

Directions

1
Wash, drain and stone the plums. Cream fat, 200 g sugar and vanillin sugar. Stir in eggs. Add ground hazelnuts, milk and rum. Mix flour and baking powder and stir into the dough.
2
Spread the hazelnut dough on a greased and floured baking tray (40x35 cm). Cover with plums and sprinkle with 1-2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes.
3
In the meantime beat the egg whites until stiff. Stir in the remaining sugar and lemon juice. Finally stir in cinnamon. Pour into a piping bag with star-shaped spout. Spray approx. 20 tuffs on the plum cake and bake again in the preheated oven (electric range: 175 °C/ gas: level 2) for 15 minutes until the meringue begins to brown slightly.
4
Leave to cool and cut into 20 pieces. Serve sprinkled with hazelnut leaves. Makes about 20 pieces.