Monday, 23 September 2013

Plum cake with crème pâtissière - extended version

Ohh, by accident, my mum came up with a gorgeous idea to 'upgrade' that cake. If you've already tried to do it, you've probably noticed that there are 6 egg whites remaining. I have no idea why haven't I thought about it earlier - it is possible to make a sweet meringue on that cake :) it is cruelly delicious ! must try! :) Recipe... basic + my mum :) greets for her !



  • 6 egg whites (the ones that remain from the cake)
  • 200-250 g of sugar
  • 1-1,5 teaspoon of potato starch 


  1. Prepare the dough for the bottom of the cake, crème pâtissière and the crumble from the basic recipe.
  2. Bake the bottom of the cake as the basic recipe says.
  3. Cool down the baked bottom, put crème pâtissière on it and plums.
  4. Not earlier, but now start preparing the meringue.
  5. Take a big bowl (preferably mixer's bowl), put all the egg whites inside, start beating them with a mixer.
  6. Start adding sugar, one spoon after another, beating all the time. Add potato starch.
  7. Mix (for around 7-10 minutes) till the meringue is really stiff*
  8. Put the beaten meringue on the plums. Sprinkle with the crumble.
  9. Bake in 170C for 35-40 minutes.
  10. Bon Appetit!! :)

* A good way to check it is to take to bowl and overturn it. If the meringue doesn't move - it's perfectly fine.

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