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.
Ingredients
- Egg whites – 6 pcs.
- Plums (canned) – 16 pcs.
- Sugar – 350 g
- Walnuts (ground) – 250 g
- Ground cinnamon – 1 teaspoon
For the cream:
- Fat cream – 430 g
- Powdered sugar – 4 tbsp
- Sour cream – 60 g
- Vanilla extract – 1 teaspoon
Directions
- 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!
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