Plum meringue cake

Name: Plum meringue cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 2 kg Plums; 11 Eggs (size M); 250 g Butter or margarine; 525 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 275 g Flour; 125 g Cornstarch; 2 TEASPOONS Baking Powder; 200 g Marzipan raw mass; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

2 kg Plums
11 Eggs (size M)
250 g Butter or margarine
525 g Sugar
1 package Vanillin sugar
1 pinch Salt
275 g Flour
125 g Cornstarch
2 TEASPOONS Baking Powder
200 g Marzipan raw mass
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Wash and stone the plums. Separate two eggs for the base. Chill the egg whites. Cream fat, 200 grams sugar, vanilla sugar and salt with the whisk of the hand mixer. Add three eggs and two egg yolks and stir in. Add 200 grams flour, starch and baking powder and stir in.
2
Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Place the plums close together in the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35 to 40 minutes. In the meantime, separate four eggs for the marzipan glaze. Place the egg whites in a mixing bowl and chill. Mix marzipan, 75 grams of sugar, egg yolks and two eggs with the whisk of the hand mixer to a smooth mixture. Stir in 75 grams of flour. Beat the two cold egg whites with the whisks of the hand mixer until stiff and fold into the marzipan mixture in portions. Remove the cake from the oven, spread the marzipan mixture evenly on top and bake at the same temperature for a further 15 to 20 minutes. In the meantime, beat the remaining four egg whites with the whisk of the hand mixer until stiff and add 250 grams of sugar. Remove the cake from the oven.
3
Mix marzipan, 75 grams of sugar, egg yolks and two eggs with the whisk of the hand mixer to a smooth mixture. Stir in 75 grams of flour. Beat the two cold egg whites with the whisks of the hand mixer until stiff and fold into the marzipan mixture in portions. Remove the cake from the oven, spread the marzipan mixture evenly on top and bake at the same temperature for a further 15 to 20 minutes. In the meantime, beat the remaining four egg whites with the whisk of the hand mixer until stiff and add 250 grams of sugar. Remove the cake from the oven. Place a tablespoon of meringue pile on the cake and slide it under the grill for two minutes. Remove from the oven, allow to cool on a grid and dust with icing sugar