Italian-style plum cake

Ingredients for 1 servings:

• 2 kg plum(s)
• 250 g butter
• 11 eggs
• 425 g sugar
• 2 packets of vanilla sugar
• 150 g potato flour or starch flour
• 1 packet of baking powder
• 275 g Flour Type 405
• 200 g marzipan
• 2 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

with marzipan filling and meringue

For the batter, separate the egg yolks from the egg whites of 2 eggs. Chill the egg whites. Beat 200g of the sugar with the butter and vanilla sugar until fluffy. Then add 2 egg yolks and 3 whole eggs. Then stir in 200g of the flour and the cornstarch mixed with the baking powder – keep stirring until the batter reaches a creamy consistency. Line a baking tray with baking paper and spread the batter on it. Preheat the oven to 200°C. Wash and halve the plums and cover the batter completely with the halves. Place the tray on the middle rack of the oven for about 40 minutes. In the meantime, separate the egg whites of 4 eggs and chill them. Coarsely grate the marzipan and mix it with 2 whole eggs, the 4 egg yolks and 75g sugar. Beat 2 egg whites until very stiff. Fold the beaten egg whites and 75g of flour into the marzipan mixture. After baking, gently spread the mixture over the plums and return the baking tray to the oven for another 20 minutes. Whisk the remaining 4 egg whites with 150g of sugar until stiff peaks form. Let the cake cool briefly and then scatter the beaten egg whites over the cake in small clouds. Briefly place the baking tray under the broiler until the meringue is lightly browned. Please stay with the broiler, as this will take 1-2 minutes. Dust the cake with powdered sugar.