Monday, 17 November 2014

Sweet Meringue Plum Cake

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)


  1. Start preheating the oven to 170C.
  2. Prepare a rectangular baking pan (around 26x36 cm), grease it and put baking paper all over it.
  3. Take a big bowl, put flour, sugar, salt and baking powder inside. Mix. Add cold butter and knead till you get crumbles.
  4. Add egg yolks and knead again.
  5. Distribute evenly all over the bottom of previously prepared baking pan and bake in preheated oven for around 20 minutes, till it becomes gold.
  6. Take it out from the oven.
Custard + plums:
  1. Prepare the custard as the instructions on a packaging says (using 500ml of milk + 2 tablespoons of sugar). 
  2. When the custard is ready, pour it all over the previously baked bottom.
  3. 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.
  4. Optionally - sprinkle with almond flakes or shredded coconut if desired. Set aside.
Meringue + finishing the cake:
  1. 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.
  2. Here - if You haven't and You do fancy to do it - you can mix in some shredded coconut.
  3. Distribute the meringue all over the top of the plums.
  4. Bake for 20 minutes, setting the temperature as previously, on 170C.
  5. 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.
  6. Take out from the oven.
  7. Bon Appetit! :)

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