Sunken plum cake with meringue

Name: Sunken plum cake with meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 125 g soft butter; 50 g Hazelnut flakes; 800 g Plums / Plum plums; 4 Eggs (Gr. M); 100 g + 150 g sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 150 g Flour; 75 g Cornstarch; 2 TEASPOONS Baking Powder; 50 g Whipped cream; 1 TEASPOON Lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 125 g soft butter
50 g Hazelnut flakes
800 g Plums / Plum plums
4 Eggs (Gr. M)
100 g + 150 g sugar
1 package Vanilla sugar
7-10 Tbsp Salt
150 g Flour
75 g Cornstarch
2 TEASPOONS Baking Powder
50 g Whipped cream
1 TEASPOON Lemon juice

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with hazelnut leaves. Wash, halve and stone the plums. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
For the dough, separate 3 eggs and chill the egg whites in a mixing bowl. Cream 125 g butter, 100 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the remaining egg and egg yolk one after the other.
3
Mix flour, starch and baking powder. Alternately stir cream into the butter-egg-cream and spread it in the form. Add plums. Bake in a hot oven for 40-45 minutes.
4
For the meringue topping, beat the cold egg whites and lemon juice until stiff about 10 minutes before the end of the baking time, adding 150 g sugar. Continue beating for about 2 minutes until the mixture is shiny.
5
Take out the cake, spread the egg white mixture loosely on top. Bake at the same temperature for 5-8 minutes. Take the cake out of the oven, carefully remove from the edge of the pan with a knife. Let it cool down.