Plum meringue cake

Name: Plum meringue cake
Cook time: 55 min
Total time: 55 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 1.5 kg Plums / Plum plums; 1 TEASPOON Cinnamon; 25 g + 200 g + 150 g sugar; 7 Eggs (Gr. M); 250 g soft butter/margarine; 1 package Vanillin sugar; 7-10 Tbsp Salt; 325 g Flour; 75 g Cornstarch; 1 package Baking Powder; 75 g + 25 g hazelnut brittle

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
1.5 kg Plums / Plum plums
1 TEASPOON Cinnamon
25 g + 200 g + 150 g sugar
7 Eggs (Gr. M)
250 g soft butter/margarine
1 package Vanillin sugar
7-10 Tbsp Salt
325 g Flour
75 g Cornstarch
1 package Baking Powder
75 g + 25 g hazelnut brittle

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Wash, halve and stone the plums. Mix cinnamon and 25 g sugar.
2
Separate 3 eggs, chill the egg white. Cream fat, 200 g sugar, vanilla sugar and 1 pinch of salt with a hand mixer. Stir in 4 eggs and 3 egg yolks one after the other. Mix flour, starch and baking powder and stir in portions briefly.
3
Add 75 g brittle.
4
Spread the dough on the fat pan. Spread plums on top. Sprinkle with cinnamon sugar. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 35 minutes.
5
Beat 3 egg whites and 1 pinch of salt until stiff. While continuing to beat, add 150 g sugar and continue beating until the sugar is completely dissolved. Pour into a piping bag with a large star-shaped spout.
6
Take the cake out of the oven. Spray about 24 meringue tuffs on top and sprinkle with 25 g brittle. Continue baking at the same temperature for 10-15 minutes. Cool down.