Plum-nut cake with cinnamon meringue

Name: Plum-nut cake with cinnamon meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 2 kg Plums or damsons; 175 g soft butter/margarine; 200 g + 2 tablespoons + 175 g sugar; 1 package Vanillin sugar; 4 Eggs (Gr. M); 300 g ground hazelnuts; 2 TABLESPOONS Rum; 1/8 l Milk; 350 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and flour; 3 fresh protein; 2 TEASPOONS Lemon juice; 1 TEASPOON Cinnamon; 3 TABLESPOONS Hazelnut leaves

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

2 kg Plums or damsons
175 g soft butter/margarine
200 g + 2 tablespoons + 175 g sugar
1 package Vanillin sugar
4 Eggs (Gr. M)
300 g ground hazelnuts
2 TABLESPOONS Rum
1/8 l Milk
350 g Flour
1 package Baking Powder
7-10 Tbsp Fat and flour
3 fresh protein
2 TEASPOONS Lemon juice
1 TEASPOON Cinnamon
3 TABLESPOONS Hazelnut leaves

Directions

1
Clean, wash, possibly cut and stone the plums. Cream fat, 200 g sugar and vanillin sugar. Stir in eggs one by one. Stir in nuts, rum and milk one after the other. Mix flour and baking powder and stir into the nut mixture
2
Grease and flour a fat pan (approx. 35 x 40 cm). Spread dough on it. Cover with plums and sprinkle with 2 tbsp. sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes
3
beat egg whites stiff
4
Gradually fold in 175 g sugar, lemon juice and cinnamon. Pour meringue into a piping bag with a star-shaped spout and squirt approx. 20 dabs onto the cake. Bake at 175 °C (fan oven: 150 °C / gas: level 2) for a further 20 minutes
5
Let the cake cool down and cut into pieces. Sprinkle with hazelnut leaves