Two-tone plum cake

Name: Two-tone plum cake
Ingredients: 6 egg whites; 6 tablespoons sugar; 2 sachets vanilla sugar; 4 tablespoons flour; 75 g desiccated coconut; 1 g salt; 4 eggs; 5 tablespoons sugar; 2 tablespoons olive oil; 5 tablespoons flour; 1 teaspoon grated lemon zest; 1 teaspoon lemon extract; 1 g salt; 1 teaspoon baking powder (only if the meringue doesn't become stiff); 10 large plums (700 g); 1/2 teaspoon cinnamon

Dessert - Two-tone plum cake by Carmen N. - Recipia

Large plums release their juices over the two layers as this two-tone plum cake bakes at 180°C in 40 minutes. Beneath the fruit, you can see the coconut layer and the lemon layer; the crumb stays airy, and the two colors show clearly when you cut it. I cut it into small squares so you can see the two layers clearly. Prep: 25 minutes. Cook: 40 minutes. Rest: 8 hours. Total time: 9 hours and 5 minutes. Servings: 12. About 195 kcal and 5 g protein per serving.

Ingredients

Layer 1

6 egg whites
6 tablespoons sugar
2 sachets vanilla sugar
4 tablespoons flour
75 g desiccated coconut
1 g salt

Layer 2

4 eggs
5 tablespoons sugar
2 tablespoons olive oil
5 tablespoons flour
1 teaspoon grated lemon zest
1 teaspoon lemon extract
1 g salt
1 teaspoon baking powder (only if the meringue doesn't become stiff)

For the top

10 large plums (700 g)
1/2 teaspoon cinnamon

Preparation

1. I had kept egg whites left over from other recipes in the freezer, ground the sugar together with the vanilla sugar, and used a 23 × 36 cm pan. Thaw the egg whites completely in the fridge, then beat them with 1 g salt until foamy. 2. Gradually add the ground sugar and beat until you have a stiff meringue with firm peaks. Slowly fold in the flour, then the coconut, and spread the mixture in the pan lined with baking paper. 3. Separate the eggs. Beat the egg whites with 1 g salt, gradually add the sugar, and beat until stiff. If the meringue doesn't become stiff, fold 1 teaspoon baking powder into the flour for the second layer. 4. Add the yolks one at a time, then the oil, followed by the lemon extract and lemon zest. Gradually fold in the flour until the mixture is smooth, then spread it over the first layer. 5. Cut the plums into quarters and sprinkle with cinnamon. Arrange them on top and press them gently into the mixtures. 6. Bake the cake at 180°C for 40 minutes, until lightly browned on top and the cake is baked through.

Notes

It goes well with plain yogurt; it brings to mind an ordinary fruit cake, but the white coconut layer stands out separately. Covered, it keeps in the fridge for up to 3 days. Choose ripe but firm plums, since very soft ones release more juice and can make the top layer soggy. If you see juice collecting on the skin after cutting them, pat the plums dry before placing them in the pan. The flour contains gluten, and the layers contain eggs; if you replace the coconut with almonds, the cake will also contain tree nuts.