I always wait so impatiently for plum season. I do love preparing plum cakes, they're always so delicious (even though I'm not really a plum-fan ;) )! I know I've waited too long to share this cake with You, but I hope that - at least for some of You - it is not too late :) Besides, it is possible to use frozen plums ;)
This is another wonderful and elegant cake from KwestiaSmaku, which I share with You today and also I do recommend to try this one, right after the very best plum cake, which You can find here.
- 250g of flour
- 50g of sugar
- pinch of salt
- 1 teaspoon of baking powder
- 200g of margarine
- 4 egg yolks
- 1kg of plums (without kernels, cut into halves) fresh or frozen (need to be defrost)
Budyń/Custard (it is possible to double the amount of custard in this cake):
- 1 packaging of vanilla custard (40g)
- 500ml of milk
- 2 tablespoons of sugar
- 4 egg whites
- 200g of sugar
- 3 teaspoons of potato starch
Optionally - one of these:
- A handful of hazelnuts, to sprinkle the top (I skipped it)
- almond flakes (to sprinkle the fruit)
- shredded coconut (to sprinkle the fruit or to mix with meringue)
- Start preheating the oven to 170C.
- Prepare a rectangular baking pan (around 26x36 cm), grease it and put baking paper all over it.
- Take a big bowl, put flour, sugar, salt and baking powder inside. Mix. Add cold butter and knead till you get crumbles.
- Add egg yolks and knead again.
- Distribute evenly all over the bottom of previously prepared baking pan and bake in preheated oven for around 20 minutes, till it becomes gold.
- Take it out from the oven.
- Prepare the custard as the instructions on a packaging says (using 500ml of milk + 2 tablespoons of sugar).
- When the custard is ready, pour it all over the previously baked bottom.
- Add plums, cover the entire cake bottom with them (there is no need to wait till the custard cools down). Make 2 layers of plums, one on another.
- Optionally - sprinkle with almond flakes or shredded coconut if desired. Set aside.
- Take a mixer and its bowl, put egg whites inside, beat, adding sugar gradually, till it stiffens (around 10-15 minutes). At the end, sieve potato starch inside and mix till smooth.
- Here - if You haven't and You do fancy to do it - you can mix in some shredded coconut.
- Distribute the meringue all over the top of the plums.
- Bake for 20 minutes, setting the temperature as previously, on 170C.
- After 20 minutes, decrease the temperature to 60C, turn on the hot air cooking, (optionally sprinkle the top with hazelnuts) and bake for another 20 minutes.
- Take out from the oven.
- Bon Appetit! :)