Walnut, plum and meringue cake

Name: Walnut, plum and meringue cake
Ingredients: 8 eggs; 16 tablespoons sugar; 1 teaspoon vanilla extract; 20 tablespoons oil; 20 tablespoons milk; 22 tablespoons flour; 2 packets baking powder (20 g); 1 teaspoon oil; 1 tablespoon flour; 1 kg plums; 1 teaspoon cinnamon; 1/2 teaspoon ground anise; 1/2 teaspoon nutmeg; 3 tablespoons sugar; 1/8 teaspoon fine salt; 12-13 tablespoons sugar; 200 g walnuts

Dessert - Walnut, plum and meringue cake by Fabia J. - Recipia

Walnut, plum and meringue cake bakes in two stages, with the fruit and meringue added on top of the partially baked base. At the end, plums scented with anise and nutmeg sit beneath a glossy meringue, browned on top. I choose ripe but still firm plums so the slices keep their shape. Prep: 30 minutes. Cook: 55 minutes. Rest: 60 minutes. Total time: 145 minutes. Serves: 16. About 450 kcal and 7 g protein per serving.

Ingredients

8 eggs
16 tablespoons sugar
1 teaspoon vanilla extract
20 tablespoons oil
20 tablespoons milk
22 tablespoons flour
2 packets baking powder (20 g)
1 teaspoon oil
1 tablespoon flour
1 kg plums
1 teaspoon cinnamon
1/2 teaspoon ground anise
1/2 teaspoon nutmeg
3 tablespoons sugar
1/8 teaspoon fine salt
12-13 tablespoons sugar
200 g walnuts

Preparation

1. Heat the oven to 170°C for 10 minutes. Separate the egg yolks from the whites. 2. Beat the egg yolks with 16 tablespoons of sugar and the vanilla extract until the sugar dissolves. Mix in 20 tablespoons of oil and 20 tablespoons of milk, then the flour and baking powder. 3. Grease a baking pan with 1 teaspoon of oil and 1 tablespoon of flour. Pour in the batter and bake for 20 minutes, until the surface has set but is still pale. 4. While the base is in the oven, put the sliced plums in a saucepan with the cinnamon, anise, nutmeg and 3 tablespoons of sugar. Simmer for 10 minutes, until softened and the juices have reduced, then leave to cool slightly. 5. Beat the egg whites with the salt until stiff peaks form. Gradually add 12-13 tablespoons of sugar and beat until glossy. 6. Remove the pan from the oven. Arrange the plums over the base, sprinkle with 100 g of walnuts, spread the meringue on top and sprinkle over the remaining 100 g of walnuts. Bake for another 15 minutes, until the meringue is browned. 7. Leave the cake to cool completely, about 60 minutes, then cut into portions.

Notes

Store covered in the refrigerator for up to 3 days. The meringue gradually softens, so the texture is best on the first day. Serve a slice with black coffee. Ripe but still firm plums hold their shape better than very soft ones, and frozen plums should be thawed and drained before going into the saucepan. If the fruit is very juicy, simmer it for a few minutes longer, until the liquid is syrupy rather than watery. For the apple version, use 1 kg as well and cut the apples into thin slices, since they need to soften in the same step. We didn’t make it in my family when I was a child, but its taste still takes me back to childhood; I like changing it up with other fruit and flavors, too. A pan about 30 x 40 cm keeps the base thin enough. Contains gluten, eggs, milk and nuts.