Plum cake with cinnamon meringue from the tray

Name: Plum cake with cinnamon meringue from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1.25 kg Plums; 250 g Butter or margarine; 350 g Sugar; 1 pinch Salt; 4 Eggs (size M); 2 Egg Yolk; 375 g Flour; 1 package Baking Powder; 1/8 l Milk; 50 g Amarettini; 2 Protein; 1 TEASPOON Lemon juice; 1 package Vanillin sugar; 1 TEASPOON Cinnamon; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1.25 kg Plums
250 g Butter or margarine
350 g Sugar
1 pinch Salt
4 Eggs (size M)
2 Egg Yolk
375 g Flour
1 package Baking Powder
1/8 l Milk
50 g Amarettini
2 Protein
1 TEASPOON Lemon juice
1 package Vanillin sugar
1 TEASPOON Cinnamon
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Clean and wash the plums, carve lengthwise and stone them. Cream fat, 200 g sugar and salt with the whisk of the hand mixer. Stir in the eggs and egg yolks bit by bit. Mix flour and baking powder and stir into the fat egg mass with the milk.
2
Fold the Amarettini into the dough. Put the dough on a greased fat pan (37 x 32 cm) and smooth it down. Spread the plums on top. Bake the cake in a preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes.
3
Beat egg white and lemon juice until very stiff, mix remaining sugar, vanillin sugar and cinnamon and finally let it trickle in. Pour meringue mixture into a piping bag with star-shaped spout and spray 20 curls onto the cake.
4
Bake the cake for another 20-25 minutes. Let it cool down on a cake rack and dust with icing sugar. Makes about 20 pieces. Serve with vanilla ice cream.