Plum Meringue Cake

Name: Plum Meringue Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 125 g Butter; 60 g Icing sugar; 225 g Flour; 1 egg (size M); 1 kg Plums; 1 package Pudding powder "Vanilla Flavor"; 1 package Raspberry flavoured red fruit jelly powder; 425 g Sugar; 250 ml Plum juice; 3 TABLESPOONS Lemon juice; 2 TABLESPOONS Breadcrumbs; 4 Protein (size M); 30 g flaked almonds; 7-10 Tbsp Plum tree leaves; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

125 g Butter
60 g Icing sugar
225 g Flour
1 egg (size M)
1 kg Plums
1 package Pudding powder "Vanilla Flavor"
1 package Raspberry flavoured red fruit jelly powder
425 g Sugar
250 ml Plum juice
3 TABLESPOONS Lemon juice
2 TABLESPOONS Breadcrumbs
4 Protein (size M)
30 g flaked almonds
7-10 Tbsp Plum tree leaves
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix butter in flakes, icing sugar, flour and egg to a smooth dough. Roll out between 2 layers of foil or on a lightly floured work surface until round (30 cm Ø). Place in a greased springform pan (26 cm Ø) dusted with flour. Press down the edge. Prick the base several times with a fork and chill for about 30 minutes. In the meantime clean, wash, halve and stone the plums. Quarter the plums. Stir pudding and groats powder, 100 g sugar and 100 ml juice until smooth. Simmer 150 ml plum juice, lemon juice, 75 g sugar and plum quarters for 2-3 minutes. Add the mixed powder. Boil up while stirring. Leave to cool slightly. Sprinkle short pastry base with breadcrumbs. Spread plum compote on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. In the meantime beat the egg whites until stiff. Add 250 g sugar. Continue beating until the sugar has dissolved. Spread the beaten egg whites over the cake. Leave 2 cm of edge free. Sprinkle with flaked almonds and bake on the bottom shelf for 15-20 minutes. Leave to cool in the tin for about 1 hour. Remove from the tin and let cool completely. Decorate with leaves and dust with icing sugar
2
On 16 pieces:
3
waiting time approx. 2 hours