John Myers
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Plum Cake with Cinnamon Meringue
The perfect plum cake with cinnamon meringue recipe with a picture and simple step-by-step instructions.
dough
- 160 g Flour
- 1 teaspoon Baking powder
- 60 g Sugar
- 1 Egg
- 70 g Butter
- 5 drops Vanilla flavor
Covering
- 800 g Plums
- 1 packet Custard powder for boiling
- 200 ml Cream
- 175 ml Red wine light
- 100 g Sugar
- 100 g Grated lemon peel
- 3 Egg yolk
Cinnamon meringue
- 3 Protein
- 125 g Sugar
- 2 teaspoon Ground cinnamon
to sprinkle
- 50 g Flaked almonds
dough
- Mix the flour with the baking powder, add other ingredients and work everything into a smooth dough, wrap in foil and refrigerate for 30 minutes.
Covering
- Wash and divide the plums and remove the stone
- Using the cream, red wine, sugar, lemon zest, egg yolk and pudding powder, cook a pudding according to the instructions on the packet.
- Grease a tart pan, roll out the dough in it, pull up one edge, prick with a fork and put it into the 180c. warm oven for 15 minutes.
- Take the pre-baked cake out of the oven, let it cool down a bit and then spread the pudding on it and spread the prunes on it with the cut surface facing up.
- Put the cake back at 180c. in the oven for 20 minutes.
meringue
- Now beat the egg white until stiff, pour in the sugar and stir in the cinnamon
- Take the cake out of the oven, spread the meringue and the almonds on top and again in the 180c for 20 minutes. warm oven
- Take the cake out of the oven – let it cool down well.
- A cup of coffee and a piece of the cake with or without cream and the world is fine – Bon appetit; 🙂
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