Plum cake with coconut meringue

Ingredients

Directions

1. 1

   Wash plums, carve crosswise at the top, cut lengthwise and remove the stones. For the dough mix quark, milk, oil, 75 g sugar and vanillin sugar with the dough hooks of the hand mixer. Mix flour and baking powder and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on it.

2. 2

   Separate the eggs. Mix 4 egg yolks, sour cream, 100 g sugar and 100 g grated coconut. Spread coconut sour cream on the dough. Cover diagonally with the plums. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Beat the egg whites until stiff and gradually add 175 g sugar. Fold in 75 g grated coconut and fill the mixture into a piping bag with a perforated spout. Pipe tuffs in rows in the opposite diagonal between the plums. Bake again for about 10 minutes until the macaroon mixture begins to brown.

3. 3

   Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Beat the egg whites until stiff and gradually add 175 g sugar. Fold in 75 g grated coconut and fill the mixture into a piping bag with a perforated spout. Pipe tuffs in rows in the opposite diagonal between the plums. Bake again for about 10 minutes until the macaroon mixture begins to brown. Take out and let cool down

4. 4

   1 hour waiting time