Plum cake with meringue

Name: Plum cake with meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 800 g Plums; 4 fresh eggs (size M); 125 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 75 g Cornstarch; 2 TEASPOONS Baking Powder; 50 g Whipped cream; 50 g Hazelnut flakes; 1 TEASPOON Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp Fig. 02+03: + 1 tablespoon of hazelnut leaves

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

800 g Plums
4 fresh eggs (size M)
125 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 g Flour
75 g Cornstarch
2 TEASPOONS Baking Powder
50 g Whipped cream
50 g Hazelnut flakes
1 TEASPOON Lemon juice
7-10 Tbsp Grease
7-10 Tbsp Fig. 02+03: + 1 tablespoon of hazelnut leaves

Directions

1
Wash, halve and stone the plums. Separate 3 eggs. Chill the egg whites in a mixing cup. Cream fat, 100 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in 1 egg and egg yolks one after the other. Mix flour, starch and baking powder and stir into the dough alternately with cream
2
Grease a springform pan (26 cm Ø) and sprinkle with hazelnut leaves, carefully put the dough into the pan and smooth it down. Spread the plums evenly on the dough and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes
3
About 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 150 g sugar. Beat until the sugar has dissolved. Take out the cake, spread meringue loosely on top. Bake at the same temperature for 5-8 minutes. Remove the cake, place on a cake rack and remove from the edge of the springform pan. Remove from the tin and arrange on a shelf
4
Fig. 02+03: Sprinkle with approx. 1 tablespoon of hazelnut leaves