Plum Meringue Cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 1/8 l Milk
  • 50 g + 100 g + 175 g sugar
  • 4 Eggs (Gr. M)
  • 1 package Vanillin sugar
  • 150 g butter/margarine
  • 3-4 drops of lemon aroma
  • 200 g Flour
  • 1 TEASPOON Baking Powder
  • 1 TEASPOON Cinnamon
  • 7-10 Tbsp Grease
  • 5 tablespoons (100 g) Plum jam
  • 3 fresh protein
  • 600 g Plums / Plum plums
  • 250 g Extra gelling sugar (2:1)

Directions

  1. 1

    Heat the milk. Caramelise 50 g sugar in a pot until light brown. Stir in milk. Bring to the boil, allow to cool slightly. Mix 2 eggs and vanillin sugar and add. Whisk the mixture in a hot water bath or at low heat until it is thick (do not boil!)

  2. 2

    Cream fat and 100 g sugar. Stir in 2 eggs and lemon flavouring. Stir flour, baking powder and cinnamon into the caramel mixture

  3. 3

    Squeeze about 7 pomegranates. Pour 900 ml pomegranate juice and 300 ml orange juice through a sieve into a wide pot. Stir in 1 packet of bourbon vanilla sugar and 400 g sugar. Bring everything to the boil and boil down over high heat for about 20 minutes until syrupy. If necessary, skim off any excess water and pour into a clean bottle immediately. Let it cool down.

  4. 4

    Beat egg white and 175 g sugar until stiff. Spread on the base and continue baking at the same temperature for approx. 25 minutes. Leave to cool

  5. 5

    Clean plums, quarter them. Weigh 500 g of pulp. Boil up with jam sugar. Boil for 3 minutes while stirring. Cool down a little. Pour onto the middle of the cake

Nutrition Facts

KCAL
320 kcal
CARBS
52 g
FATS
10 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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