Plum with an interesting meringue

The end of summer and the beginning of autumn are the time of plums. The perfect time to bake a cake with fresh plums.


dough on a 20x30cm baking tray

  • 250g margarine or butter
  • 5 yolks
  • 2.5 cups of wheat flour
  • 2 tbsp cream 18%
  • 1/2 cup of sugar
  • 2 spoons of baking powder
  • 1 packet of vanilla pudding
  • 2 tablespoons of potato flour


  • 5 proteins
  • 1/2 cup of sugar
  • pinch of salt
  • 1 packet of cherry jelly
  • 1 tablespoon of lemon juice
  • about 750g of plums
  • icing sugar

Put the sifted flours, pudding, sugar and baking powder in a bowl. Add cold butter, cream and yolks. Chop and knead everything.

Divide the dough in the proportion of 3/4 and 1/4. We put in the freezer for at least 2 hours. It must be well frozen so that it is easier to wipe it off.

Preheat the oven to 180 degrees C. Grate most of the large mesh and place it on a 20 x 30 cm sheet lined with parchment. Bake the cake for about 20 minutes.

Meanwhile, beat the egg whites with a pinch of salt to form stiff foam. We gradually add sugar. At the end, add the kissel and lemon juice. We mix everything up briefly.

Wash the plums, rub them and cut them in half, removing the stones.

Put the densely prepared plums on the drawn dough. We cover everything with foam.

Rub the remaining dough into the foam. Bake 40 minutes in 180 degrees Celsius.

After this time, cool down and cover with powdered sugar.

Enjoy your meal!

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