Hazelnut Plum Cake with Cinnamon Meringue
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg plum (s)
- 90 g butter, soft
- 500 g suar
- 1 tablespoon vanilla sugar
- 1 pinch (s) salt
- 2 egg (s)
- 5 egg whites
- 150 g hazelnuts, round
- 175 g flour
- 0.5 ½ pack baking powder
- 1 tablespoon rum
- 7 tablespoon milk
- 1 tablespoon lemon juice
- 0.5 teaspoon ½ cinnamon
- 2 tablespoon hazelnuts (hazelnut flakes)
- Grease for the tin
- Flour for the baking sheet
Print Recipe
Pin Recipe Instructions
- Grease a drip pan and dust it with a little flour. Wash the plums, drain them and cut them lengthways. Unfold and remove the stones.
- Mix butter, 100 g sugar, vanilla sugar and a pinch of salt for approx. 5 minutes until creamy. Mix in 2 eggs one at a time. Mix the ground hazelnuts, flour and baking powder. Stir in alternately with rum and milk. Spread the dough on the drip pan and place the plums close together like a roof tile. Sprinkle with 3-4 tablespoons of sugar.
- Bake the cake in the preheated oven at 175 ° C for about 25 minutes.
- Beat the egg white and a pinch of salt until stiff, finally pour in 350 g of sugar. Keep beating until the sugar has dissolved. Then add lemon juice and cinnamon and beat under. Fill into a piping bag with a large star nozzle. Remove the cake and sprinkle about 18 egg white tuffs onto the cake in a spiral. Sprinkle with the nut flakes. Put it back in the hot oven and bake for about 15 minutes at the same temperature. Let cool down.
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