Italian plum cake

Ingredients

Directions

1. 1

   Wash the plums, drain, halve and stone them. Separate 2 eggs. Chill the egg whites in a mixing cup. Cream fat, 100 g sugar and salt with the whisk of the hand mixer. Stir in 2 eggs and 2 egg yolks one after the other.

2. 2

   Mix flour, starch and baking powder, add in portions alternately with the liqueur and stir in. Fold in Amarettini. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and put plums in it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Approx. 5 minutes before the end of the baking time, beat the egg white and lemon juice with the whisk of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved. Take the cake out of the oven, spread the meringue loosely on top (leave approx. 0.5 cm distance to the edge of the springform pan). Bake at the same temperature for another 15 minutes. Remove from the oven, place on a cake rack and immediately remove from the edge of the springform pan.

3. 3

   Beat until the sugar has dissolved. Take the cake out of the oven, spread the meringue loosely on top (leave approx. 0.5 cm distance to the edge of the springform pan). Bake at the same temperature for another 15 minutes. Remove from the oven, place on a cake rack and immediately remove from the edge of the springform pan. Let it cool down in the tin. Remove from the cake tin and dust with icing sugar

4. 4

   Preparation time approx. 1 hour 10 minutes