Plum Cake with Meringue
Plum and Meringue Cake - a Seasonal Delight
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
The dessert I propose today is a plum and meringue cake, a recipe that combines the sweetness of autumn fruits with a fluffy and airy meringue. This cake will not only delight your taste buds but also bring a splash of flavor and color to your table. The plums, with their sweetness and juiciness, are the stars of this dessert, while the meringue adds a pleasant, crunchy contrast.
Before we begin, let's talk a little about the history of meringue cakes. These desserts have been appreciated over time in many cultures, being an ingenious way to use leftover egg whites after preparing other dishes, such as mayonnaise or creams. Meringue, with its light texture and delicate flavor, quickly became a staple ingredient in sophisticated desserts, adding an air of elegance and refinement.
Ingredients for the base:
- 3 egg whites
- 7 egg yolks
- 6 tablespoons fructose (for a healthier dessert)
- 100g melted butter (always allowed to cool before use)
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- Zest of one lemon and a few drops of lemon essence
- 100ml full-fat yogurt (for a creamier texture)
- A pinch of salt
- 9 tablespoons flour
- 1kg plums, halved (choose ripe but firm plums)
Ingredients for the meringue:
- 4 egg whites
- 5 tablespoons fructose
- One tablespoon of lemon juice (helps stabilize the meringue)
- One packet of vanilla sugar
- A few drops of lemon essence (to enhance the flavor)
Steps for preparing the cake:
1. Preparing the base
Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with a pinch of salt until you get a firm foam. It is important to ensure that the bowl and utensils are completely clean and dry to achieve the best results.
2. Mixing the egg yolks
In another bowl, thoroughly mix the egg yolks with fructose, baking powder, vanilla sugar, lemon zest, and lemon essence. Add the melted butter, cooled, and the yogurt. Mix well until you achieve a homogeneous composition.
3. Combining the ingredients
Add the egg yolk mixture over the beaten egg whites, gently folding with a spatula to avoid losing air from the egg whites. Sift the flour and carefully fold it in using up-and-down motions.
4. Baking the cake
Pour the composition into a baking tray lined with parchment paper. Arrange the plum halves on top, spacing them evenly. Bake the cake for 10 minutes at high heat, then reduce the temperature to 160°C and continue baking for 35 minutes, or until the cake is well cooked.
5. Preparing the meringue
While the cake is baking, prepare the meringue. Beat the 4 egg whites until they become stiff, then add the fructose one tablespoon at a time, continuing to mix. Add the vanilla sugar and lemon juice, beating until the sugar is completely dissolved and the meringue becomes glossy.
6. Finalizing the dessert
When the cake is baked, take it out of the oven and spread the meringue on top, smoothing it with a spatula. Put the cake back in the oven on low heat and let it brown slightly for 10-15 minutes.
7. Cooling and serving
After the meringue has browned, take the cake out of the oven and let it cool completely. When cooled, cut it into pieces with a knife dipped in cold water for even and clean cuts.
Personal note: This dessert is wonderful served alongside a scoop of vanilla ice cream or a drizzle of caramel sauce, offering a contrast of temperatures and textures. Additionally, a cup of fruit tea will perfectly complement this culinary experience.
Calories and nutritional benefits: This cake contains approximately 180 calories per serving, being less sweet due to the use of fructose. Plums are an excellent source of vitamins and antioxidants, contributing to the health of the immune system and digestion.
Possible variations: You can replace the plums with apples or peaches, depending on your preferences or the fruits available in season. You can also experiment with various flavors for the meringue, adding cocoa or coffee for a more intense taste.
Frequently asked questions:
1. Can I use sugar instead of fructose?
Yes, you can use regular sugar, but you will need to adjust the amount since sugar is sweeter than fructose.
2. How do I know when the cake is done?
You can do the toothpick test: if it comes out clean from the middle of the cake, it is done.
3. Can I prepare the cake in advance?
This cake is best enjoyed fresh, but you can keep it in the fridge for a few days, covered to prevent drying out.
In conclusion, the plum and meringue cake is a delicious dessert, perfect for celebrating autumn and enjoying seasonal fruits. I invite you to prepare it, enjoy every step of the process, and share this recipe with your loved ones. Enjoy your meal!
Ingredients: for the base: 3 egg whites, 7 egg yolks, 6 tablespoons of fructose, 100g melted butter, 1 baking powder, 1 vanilla, lemon zest and lemon essence, 100ml full-fat yogurt, a pinch of salt, 9 tablespoons of flour. 1kg of plums halved, 4 egg whites, 5 tablespoons of fructose, 1 tablespoon of lemon juice, 1 packet of vanilla sugar, a few drops of lemon essence.
