Plum cake with coconut flakes and meringue

Ingredients for 1 servings:

• 750 g plum(s) or damsons, pitted
• 1 egg(s)
• 3 egg yolks
• 3 egg whites
• 125 g margarine, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 6 tbsp cream
• 5 tbsp desiccated coconut
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for 12 pieces

Grease a 26cm springform pan and dust with flour or line with baking paper. Preheat the oven to 150°C fan/convection oven. Beat the margarine, 100g sugar, vanilla sugar, and salt until creamy. Stir in 1 egg and 3 egg yolks one at a time. Stir the flour, baking powder, and cornstarch into the batter alternately with the cream. Fold in the desiccated coconut. Pour the batter into the springform pan. Place the prepared plums tightly into the batter. Bake for 45-50 minutes. 20 minutes before the end of the baking time, beat the 3 egg whites with the lemon juice until stiff peaks form, then drizzle in 150g sugar. Continue beating until the sugar has dissolved and the mixture is glossy. 10-15 minutes before the end of the baking time, briefly remove the cake from the oven and spread the meringue mixture on top. Increase the temperature to 175°C and finish baking.