Meringue Cake with Plums and Butter Cream

by Editorial Staff

Dried protein cakes (meringue or meringue) in combination with plums and buttercream form a festive, delicate, and delicious cake.

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	1 hr 30 mins
Course	Sauce

Ingredients

Meringue Cake with Plums and Butter Cream

For the cream:

Fat cream – 430 g
Powdered sugar – 4 tbsp
Sour cream – 60 g
Vanilla extract – 1 teaspoon

Instructions

Turn on the oven to preheat to 140 degrees. Cover two large baking sheets with parchment. Draw two circles with a diameter of 23 cm on each.
In a large bowl, beat the egg whites until fluffy, firm foam. Add sugar gradually, beat on high speed until stable peaks. Add ground nuts and cinnamon to the proteins.
Place the dough on the drawn circles and place in the preheated oven. Dry the cakes for about 1 hour, until crisp.
Remove the meringue cakes from the oven, allow to cool at room temperature for 10 minutes, then remove from the parchment and allow to cool completely.
Cut the plums into wedges.
Prepare the cream for the meringue cake. Beat the cream with powdered sugar until stable. Add sour cream and vanilla, beat well again.
Collect the meringue cake. Smear the meringue cakes with butter cream and place the plum wedges.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.