Plum and cinnamon meringue cake

Name: Plum and cinnamon meringue cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1.25 kg Plums and prunes; 250 g soft butter/margarine; 200 g + 150 g sugar, salt; 6 Eggs (Gr. M); 375 g Flour; 1 package Baking Powder; 1/8 Milk; 50 g Amarettini (small ita.; 7-10 Tbsp almond macaroons); 7-10 Tbsp Grease; 1 TEASPOON Lemon juice; 1 package Vanillin sugar; 1 TEASPOON cinnamon, 2 tablespoons icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1.25 kg Plums and prunes
250 g soft butter/margarine
200 g + 150 g sugar, salt
6 Eggs (Gr. M)
375 g Flour
1 package Baking Powder
1/8 Milk
50 g Amarettini (small ita.
7-10 Tbsp almond macaroons)
7-10 Tbsp Grease
1 TEASPOON Lemon juice
1 package Vanillin sugar
1 TEASPOON cinnamon, 2 tablespoons icing sugar

Directions

1
Clean, wash, halve and stone the plums. Cream fat, 200 g sugar and 1 pinch of salt. Separate 2 eggs. Stir 4 eggs and 2 egg yolks separately into the dough. Mix flour and baking powder. Alternately stir the milk into the fat-egg mixture. Fold in Amarettini
2
Spread the dough on a greased baking tray (approx. 35 x 40 cm). Spread the plums with the curved side down. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 20 minutes
3
Beat 2 egg whites until stiff. While continuing to beat, add lemon, 150 g sugar, vanillin sugar and cinnamon. Keep beating until the sugar is dissolved. Pour the meringue mixture into a piping bag with a star-shaped spout. Spray 20 meringue tuffs onto the cake
4
Bake at the same temperature for another 20-25 minutes. Let cool and dust with icing sugar