Plum Meringue Cake

Name: Plum Meringue Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Flour; 125 g Butter; 260 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1.2 kg Plums; 300 ml Cherry nectar; 1 Cinnamon stick; 1 package Pudding powder "Vanilla Flavor"; 60 g Cornstarch; 2 Protein (size M); 2 TEASPOONS Lemon juice; 25 g crushed pistachio kernels; 7-10 Tbsp Mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Flour
125 g Butter
260 g Sugar
1 package Vanillin sugar
1 egg (size M)
1.2 kg Plums
300 ml Cherry nectar
1 Cinnamon stick
1 package Pudding powder "Vanilla Flavor"
60 g Cornstarch
2 Protein (size M)
2 TEASPOONS Lemon juice
25 g crushed pistachio kernels
7-10 Tbsp Mint
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
For the short pastry, quickly mix flour, butter in flakes, 60 g sugar, vanillin sugar and egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime clean, wash, halve and stone the plums. Bring 200 ml juice, 100 g sugar and cinnamon to the boil. Add plums and steam for 2-3 minutes. Mix pudding powder and starch with 100 ml juice until smooth.
2
Remove from heat, stir in the starch and simmer for about 1 minute while stirring. Take out the cinnamon stick. Put the pot aside and let the plums cool down. Roll out the short pastry on a well floured work surface and make it round (32 cm Ø). Line a greased and floured springform pan (26 cm Ø) with the pastry, pressing the rim. Prick the pastry base several times with a fork. 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) on the lower level for about 1 hour. After 3/4 of the time beat egg white and lemon juice until stiff. At the same time, pour in 100 g sugar. Beat the beaten egg whites until the sugar is completely dissolved and shines white. Remove the cake from the oven.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for about 1 hour. After 3/4 of the time beat egg white and lemon juice until stiff. At the same time, pour in 100 g sugar. Beat the beaten egg whites until the sugar is completely dissolved and shines white. Remove the cake from the oven. Spread the meringue mixture on the compote in a wavy shape and bake at the same temperature for 15 minutes. Take the cake out of the oven, place it on a cake rack and let it cool down for about 2 hours. Sprinkle with pistachios and decorate with mint