Plum cake from shortcrust pastry with almonds and meringue

Plum cake from shortcrust pastry with almonds and meringue

Aromatic plum cake with brandy, cinnamon and jam

Plum cake from shortcrust pastry with almonds and meringue

Juicy plum cake with almonds and meringue

A plum cake with crumbly shortcrust pastry and a juicy plum filling that surprises with a pleasant sour taste. The plums are perfectly complemented by the crunchy meringue and almonds.

Please rate this recipe

5 from 3 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Cakes
Cuisine German recipes
Servings 8 people
Calories 727 kcal

Ingredients
  

Dough

  • 200 g butter soft
  • 150 g sugar
  • ¼ tsp salt
  • 2 drops vanilla flavoring
  • 1 package Baking powder
  • 2 egg yolks
  • 400 g flour

Filling

  • 450-500 g plums or damsons
  • 100 g almonds ground
  • 100 g sugar
  • 1 egg
  • 2 egg whites
  • 50 g butter soft
  • 1 tablespoon cognac optional
  • 100 g flaked almonds

Instructions
 

Dough

  • Mix soft butter with sugar, egg yolks and vanilla flavoring together.
  • Mix flour with baking powder and salt and sift.
  • Add the flour mixture to the butter mixture and knead into a shortcrust dough.
  • Form the dough into a ball and roll out round on a sheet of baking paper slightly larger than the springform pan.
  • Place the dough in the springform pan.
  • Pull the edges of the cake a little higher with your fingers.
  • Prick the bottom several times with a fork.
  • Put the springform pan in the refrigerator for half an hour.
  • Remove the cake base from the refrigerator.
  • Bake at 180 ° C in a preheated oven for about 10-12 minutes.

Filling

  • Cut the washed plums in half and remove the seeds.
  • Cut the fruit into wedges as desired.
  • Beat one egg and the egg whites in a bowl.
  • Add sugar and softened butter and mix together.
  • Add the cognac to the beaten mixture.
  • Add the ground almonds and mix everything well.
  • Spread the plums on the pre-baked cake base.
  • Spread the almond mixture over the fruit.
  • Sprinkle with flaked almonds.
  • Bake the plum cake for another 35-40 minutes at 180 degrees.
  • Allow the cake to cool completely in the pan.
  • Only then remove from the mold and cut into portions.

Notes

Allow the plum cake to cool completely and cut the best the next day.

Equipment

  • Hand mixer
  • Mixing bowl
  • Springform pan
  • Pastry roller

Nutrition

Calories: 727kcalCarbohydrates: 82gProtein: 13gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 136mgSodium: 333mgPotassium: 351mgFiber: 5gSugar: 38gVitamin A: 1070IUVitamin C: 5mgCalcium: 101mgIron: 4mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

Do you like this recipe?Please leave a review!

Plum cake with milk and butter from simple sponge mixture

Scroll to Top