Zwetschen-Baiser cake

Name: Zwetschen-Baiser cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Butter or margarine; 225 g Sugar; 4 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Milk; 1/2 TEASPOON Cinnamon; 1 kg Plums; 1 package Vanillin sugar; 2 (200 g each) Cup of whipped cream; 7-10 Tbsp Icing sugar and cinnamon; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g Butter or margarine
225 g Sugar
4 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
2 TABLESPOONS Milk
1/2 TEASPOON Cinnamon
1 kg Plums
1 package Vanillin sugar
2 (200 g each) Cup of whipped cream
7-10 Tbsp Icing sugar and cinnamon
baking paper

Directions

1
Cream fat and 125 g sugar. Separate the eggs. Stir in the egg yolks bit by bit. Mix flour and baking powder and stir into the fat egg mass with the milk. Fill the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down.
2
Beat egg whites until very stiff. Sprinkle in the remaining sugar and cinnamon. Spread the meringue mixture on the dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes. In the meantime, wash, halve and stone the plums.
3
Steam with 4 tablespoons of water and vanillin sugar for about 2 minutes, drain, drain and allow to cool. Let the cake base cool down on a cake rack. Cut through horizontally once. Whip the cream until stiff.
4
Spread the plums and cream on the bottom cake layer. Cover with the meringue base. Dust the cake with icing sugar and cinnamon. Makes 12 pieces.