Plum sponge cake with meringue

Name: Plum sponge cake with meringue
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 350 g Plums; 3-4 Tsp Lemon juice; 60 g Walnut kernels; 5 Eggs (size M); 250 g butter or margarine at room temperature; 375 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 3 (approx. 12 g) slightly heaped Tsp baking powder; 20 g Cocoa powder; 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp parchment paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

350 g Plums
3-4 Tsp Lemon juice
60 g Walnut kernels
5 Eggs (size M)
250 g butter or margarine at room temperature
375 g Sugar
1 package Vanillin sugar
1 pinch Salt
300 g Flour
3 (approx. 12 g) slightly heaped Tsp baking powder
20 g Cocoa powder
2-3 TABLESPOONS Whipped cream
7-10 Tbsp Grease
7-10 Tbsp parchment paper

Directions

1
Cut 2 strips (each approx. 9 x 45 cm) from parchment paper. Grease a box form (approx. 11 x 30 cm, approx. 2 litres capacity). Place the parchment paper strips double over each other in the mould so that the ends are over the short sides of the mould.
2
Wash the plums, drain well, cut in half and stone. Dice the plums finely and mix with 2 teaspoons lemon juice. Coarsely chop the walnuts.
3
Separate 2 eggs, chill the egg whites. Mix fat, 250 g sugar, vanillin sugar and salt with the whisk of the hand mixer for about 5 minutes until creamy. Stir in 3 eggs and egg yolks one after the other, alternating with 4 tbsp. flour.
4
Mix the remaining flour and baking powder, add and stir in briefly. Halve the dough, sift the cocoa into one half and stir in together with the cream. Put about half of the light-coloured dough into the mould, spread it out, then spread about half of the dark dough on top.
5
Marble with a fork and sprinkle with about half of the plums and nuts. Pile the rest of the dough on top as well and swirl, sprinkle with the remaining plums and nuts.
6
Bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour. At the end of the baking time, beat the egg whites until stiff, adding 125 g sugar at the end and continue beating for approx. 2 minutes.
7
When the sugar has dissolved, add 1-2 tsp. lemon juice and fold in. Take the cake out of the oven, spread meringue loosely on the cake, leaving an approx. 1 cm wide edge all around.
8
Put the cake back into the oven and continue baking for about 15 minutes at the same temperature. Remove the finished cake from the edge with a knife and let it cool down on a cake rack for about 30 minutes.
9
Then lift it out of the mould with the parchment paper strips and let it cool down on a cake rack.