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Plum cake with meringue topping recipe

Plum cake with meringue topping recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Plum cake

Meringue topping is a bit unsightly after cutting so I use a little trick for this cake: I bake it with the plums first, cut it and then add the meringue topping.

1 person made this

IngredientsMakes: 1 blechkuchen

  • 500g plain flour
  • 2 teaspoons baking powder
  • 2 teapsoons vanilla sugar
  • 200g caster sugar
  • 2 egg yolks
  • 250g butter softened
  • 40g breadcrumbs
  • 1.5kg plums
  • 75g caster sugar for sprinkling
  • 3 egg whites
  • 100g icing sugar

MethodPrep:25min ›Cook:40min ›Ready in:1hr5min

  1. Preheat your oven to 200 C / Gas 6. Line a baking tray with greaseproof paper.
  2. In a bowl mix flour, baking powder, vanilla sugar, sugar, egg yolks and butter till smooth. Roll out to fit the baking tray and sprinkle with breadcrumbs. Pit the plums and distribute them over the pastry base.
  3. Bake for 30 to 40 minutes. Remove from the oven but leave your oven on and increase to 250 C / Gas 9. Whilst still hot, sprinkle cake with sugar.
  4. For the meringue topping beat egg whites with icing sugar till very stiff.
  5. Return cake to oven and bake till meringue topping is firm and lightly browned.

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Reviews & ratingsAverage global rating:(2)


Preheat the oven to 400˚F. Grease a 9吉-inch baking pan with butter and set aside.

Sift the flour, sugar, baking powder, and salt into a large bowl or the bowl of a standing mixer. With an electric hand mixer or standing mixer fitted with a paddle attachment, beat in the butter until a crumbly mixture forms. In a separate small bowl, mix together the egg and milk until combined. Add to the crumbly mixture and beat on low speed until evenly combined. Transfer the batter to the greased baking pan and smooth the surface with a spatula. Top with the halved prunes, cut sides up.

In another small bowl, combine the sugar, nutmeg and cinnamon. Sprinkle all over the surface of the batter. Drizzle the melted butter over top. Bake for about 25 minutes or until a toothpick inserted comes out clean.


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Plum crumble

Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums

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Plum cake with meringue topping recipe - Recipes

Nachdem ich für einige Zeit im Urlaub war, geht es jetzt wieder munter weiter. Eigentlich hätte ich noch einige Zeit länger am Strand in der Sonne liegen können – aber dummerweise hatte ich einen Rückflug mitgebucht )

Damson Plum Muffins with Meringue Topping | Bake to the roots

Das heutige Rezept ist dem Blog Geburtstag von Manuela’s Blog http://fressraupe.blogspot.de gewidmet. Mein kleiner Beitrag zur Feier des Tages – Hip Hip Hooray! :)

Da ja immer noch Zwetschgenzeit ist, dachte ich mir, ich steuere diese leckeren Zwetschgen Muffins zum Geburtstag bei. Sie sind einfach und schnell gemacht und mit der Baiserhaube extrem lecker. Ich empfehle die kleinen Dinger am Besten lauwarm zu essen – ein Traum!

Anmerkung: Per Definition müssten das eigentlich Cupcakes sein mit der Haube oben drauf, aber der Teig ist doch eher ein Muffin Teig, also sind’s Muffins :P

INGREDIENTS / ZUTATEN

For the cupcakes:
9 oz. (250g) damson plums
3.5 oz. (100g) plum jam
1/2 cup (120g) butter, melted
2 cups (250g) all-purpose flour
1/3 cup (50g) ground hazelnuts
2 tsp. baking powder
2 eggs
2 egg yolks
2/3 cup (125g) sugar
1 tsp. vanilla extract
pinch of salt
1/3 cup (75ml) soy milk vanilla flavor (or regular milk)

For the meringue topping:
2 egg whites
(75g) sugar
ground cinnamon (optional)

Für die Cupcakes:
250g Zwetschgen
100g Pflaumenmus
120g Butter, geschmolzen
250g Mehl (Type 405)
50g gemahlene Haselnüsse
2 TL Backpulver
2 Eier
2 Eigelb
125g Zucker
1 TL Vanille Extrakt
Prise Salz
75ml Soja Drink Vanille (oder normale Milch)

Für die Baiserhaube:
2 Eiweiß
75g Zucker
Zimt (optional)

Damson Plum Muffins with Meringue Topping | Bake to the roots Damson Plum Muffins with Meringue Topping | Bake to the roots Damson Plum Muffins with Meringue Topping | Bake to the roots

DIRECTIONS / ZUBEREITUNG

2. Wash and dry the damson plums. Remove the stone and cut into small pieces. Mix with the plum jam and set aside. In a medium sized bowl mix the flour with baking powder and ground hazelnuts. Set aside. Separate two eggs and let the egg whites chill in the fridge.

3. Melt the butter. In a large bowl add the butter, sugar, vanilla extract and salt and mix. Add the egg yolks and the two eggs and mix all well until light and fluffy.
Fold in the flour mix until just incorporated – if you mix too much, the result is a heavy and dense muffin. Gently fold in the damson plum pieces. Fill the paper liners 2/3 full and let bake for 15-20 minutes.

4. In a clean (fat free) bowl add the two egg whites and beat on high speed. Slowly add the sugar and beat until the sugar has dissolved completely and stiff peaks form. Transfer into a piping bag with a star tip.

5. When the muffins are done, take them out of the oven and immediately pipe a swirl of beaten egg whites on top. Put back into the oven and bake for another 5 minutes. Take out of the oven and let cool on a cooling rack. If the meringue did not brown enough at the edges, you can use a blowtorch to darken that parts – but be careful – the meringue burns easily. Dust with ground cinnamon (optional).

2. Die Zwetschgen waschen, entsteinen und in kleine Stücke schneiden. Mit dem Pflaumenmus verrühren. In einer Schüssel das Mehl mit Backpulver und den gemahlenen Haselnüssen vermischen. Zur Seite stellen. Zwei der Eier trennen und das Eiweiß kühlstellen.

3. Butter schmelzen. In einer großen Schüssel mit dem Zucker, Vanille Extrakt und Salz verrühren. Das Eigelb und die zwei verbliebenen Eier zugeben und alles gut verrühren, bis die Masse leicht und luftig ist. Mehlmischung kurz unterheben – nicht zu viel rühren, sonst wird der Teig beim Backen zu kompakt. Zwetschgen vorsichtig unterheben. Masse in die Förmchen füllen – sie sollten zu etwa 2/3 gefüllt sein. Für 15-20 Minuten backen.

4. Das zurückgehaltene Eiweiß in einer sauberen Schüssel aufschlagen. Zucker langsam einrieseln lassen und so lange rühren, bis sich der Zucker vollständig gelöst hat. Eischnee in einem Spritzbeutel mit Sterntülle einfüllen.

5. Die fertig gebackenen Muffins aus dem Ofen nehmen und sofort mit dem Eischnee verzieren. Zurück in den Ofen geben und bei gleicher Temperatur weitere 5 Minuten backen. Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen. Wenn die Baiserhaube nicht dunkel genug geworden ist, dann man mit einem Küchenbrenner vorsichtig noch etwas nachdunkeln. Nach Belieben mit etwas Zimt bestäuben (optional).

Damson Plum Muffins with Meringue Topping | Bake to the roots Damson Plum Muffins with Meringue Topping | Bake to the roots Damson Plum Muffins with Meringue Topping | Bake to the roots

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Recipe Summary

  • 3 eggs
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 ¼ cups plums, pitted and quartered

Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.

Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.

In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.

Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.

Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.


Ingredients (16)

Filling

1 and 1/2 pounds (680 grams) ripe European-type plums (10 to 25, depending on size)

1/2 cup (50 grams) sugar

2 tablespoons butter

2 tablespoons fresh lemon juice

3 eggs, separated

2 cups (250 grams) unbleached all-purpose flour

1 and 1/2 teaspoons Haddar Baking Powder

1/2 teaspoon salt

1/4 teaspoon Gefen Baking Soda

3/4 cup plus 2 tablespoons (200 grams) butter, at room temperature, plus more for the pan

1/3 cup (65 grams) sugar

1/2 cup (125 grams) plain whole-milk yogurt

Meringue

1/2 cup (100 grams) sugar

1/2 cup (45 grams) sliced almonds


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Ingredients

The cobbler formula holds true for this recipe, it&rsquos a simple combination of fresh plums and blueberries with sugar and cornstarch. Top that with a cobbler topping made from other easy pantry staples and cobbler will be bubbling away in your oven in no time.

  • Plums &ndash you can use your favorite plum variation here. I made with both red and black plums during testing and it worked great!
  • Blueberries &ndash I recommend fresh blueberries for this, but frozen will do in a pinch, no need to thaw.
  • Brown sugar &ndash I think the rich flavor of molasses infused sugar really compliments the dark fruit in this recipe.
  • Cornstarch &ndash The essential thickening agent in this, without it, you&rsquoll have fruit juice instead of a thick gooey cobbler filling.
  • All Purpose Flour &ndash just basic white flour works well here.
  • Baking powder &ndash this gives the cobbler topping enough lift to create a cake-like underside.
  • Old Fashioned Oats &ndash I really love the oatmeal, blueberry, plum combo and the oats give a nice texture to the topping.
  • Cinnamon &ndash Cinnamon is a really beautiful thing to add to blueberries, it enhances the flavor.
  • Salt &ndash Just a pinch elevates and intensifies the other flavors.
  • Egg &ndash One large egg is the binding agent for the cobbler topping.
  • Butter &ndash Butter give the topping moisture and fat (flavor!).
  • Vanilla &ndash Just a bit to the melted butter rounds out the flavor of this cobbler nicely.

Pro Tip: If cornstarch is unavailable to you, there are many options for substitutions. Check out this article for cornstarch substitutions, or for my UK readers, corn flour is what you&rsquore looking for.


Meringue Madness

The Swiss, English, or Polish – who is responsible for the creation of meringue? It is a little unclear, as the history books will tell us that a Swiss pastry chef was the first to invent this airy delight… or perhaps it’s an English recipe handed down centuries ago. Maybe it was created by a chef for King Stanislas I Leszcynski in Poland. Regardless, we know the tell-tale sign of a successful meringue lies in the perfection of stiff peaks created from a heavy base of egg whites.

I’m thankful to live in a time where we all can walk through the historical timelines together and have pristine clarity on the “how-to’s” and “how-not-to’s” of making the perfect meringue. I can offer you a few tips to ensure you whip and bake this to perfection. Let’s layer it down, together!

First off, make sure your egg whites are room temperature. This is key to getting the correct density required to fluff up this stuff. It’s also important that you slowly add in the sugar so that you incorporate it well and it doesn’t leave a gritty texture or weigh down the egg white mixture.

One last word of caution: When it comes time to removing your cooled baked meringue layers, be extremely delicate with them. Treat them like you would a newborn baby. Not kidding (well, perhaps a little). Either way, be gentle as they crack easily. If they do, it’s not the end of the world. I say it adds a little character!

Follow these few key tips and you’ll be well on your way to making this strawberry meringue cake.


Louise cake with plum & coconut

This recipe for Louise cake with plum and coconut comes from Yotam Ottolenghi and Helen Goh’s incredible new cookbook called ‘Sweet’. This book ‘speaks’ to me in every way and not only because I published a book with the exact same name in 2015 – and obviously, I think its a perfect name for a book with this subject matter, but I adore baking and dessert making. This book, like all of Ottolenghi’s previous books – including the ones he collaborated with other people on are amongst my favourite of all time and are the ones that constantly inspire me. Flipping through the pages of ‘Sweet’ I wanted to make every single recipe.

Not all the recipes in Sweet come from the Ottolenghi restaurant group – although some do. If they are available in one of the stores, the recipe will be an exact replica of what you will find there. They frequently mix things up adding bold flavours and new techniques to traditional recipes and I’m all for that. You can always expect the unexpected with Ottolenghi and this is what is so inspiring. Like his Middle eastern millionaire’s shortbread with halva and tahini caramel or his brûlée tarts infused with chai, everything in this book is fresh, lively and delicious.

The Louise cake caught my eye because I’m totally unfamiliar with it and I loved the sound of the fruit, almonds, coconut and meringue topping. Plums are incredible to bake with and this famous plum torte recipe is one of my favourites. The ingredient list is long here and there are a couple of stages but it really isn’t difficult at all. You will need to wash the bowl of your stand mixer while the cake is baking in order to mix up the meringue.

A traditional Louise cake is more of a slice with less meringue, but Yotam and Helen have made a showstopper with the amount of meringue they piled onto the cake and I love it. They make theirs in a loose-bottomed square tin, which I don’t have so I had to opt for a 23cm loose-bottomed round.

The cake is better eaten on the day its made but is certainly fine the day after. The meringue loses some of its crunchiness the following day and the cake could get a little soggy from the fruit. The authors recommend using any seasonal stone fruit (peaches, apricots or cherries being alternatives) and they need to be ripe but not too soft. The plums I bought were probably a little overripe but were not that sweet, so they gave the cake tartness which balanced out the sweetness. I think I would have preferred plums that were a little sweeter though.

Recipe from Sweet by Yotam Ottolenghi & Helen Goh – published by Ebury Press (part of Penguin Random House UK)

  • 125g butter at room temperature (I always use salted even though the recipe calls for unsalted)
  • 100g caster sugar
  • Finely grated zest of 1 lemon (1tsp)
  • 3 large egg yolks
  • 125g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 20g desiccated coconut
  • 80ml milk
  • 1 tsp vanilla extract
  • 5 dark red plums, ripe but firm (about 450g)
  • 60g flaked almonds
  • 140g egg whites (I used 4 ½ egg whites but it all depends on the size of your eggs)
  • 1/8 th tsp salt
  • 185g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 1 tsp cornflour

Preheat the oven to 170c/150C fan.

Spread the almonds out on a baking tray and roast for 10 minutes until golden brown. Remove and set aside to cool.

Increase the oven temp to 185C /165C fan and line your 23 cm cake tin with baking paper or 20cm high sided square tin with removable base).

Cream the butter, sugar, vanilla and lemon zest in the bowl of a stand mixer with a balloon whisk until pale and creamy. Add the egg yolks while the mixer is running one at a time making sire they are well incorporated before adding the next one.

In a separate bowl sift the flour, salt and baking powder together.

With the mixer on a low speed add the coconut and then add the flour and milk in alternating parts and mix briefly to combine. Do not over mix.

Remove the bowl from the mixer and scrape down the sides and bottom. Decant this into your lined cake tin and spread to even out the surface. Bake for 25 minutes and until its firm to the touch, light golden and when a skewer is inserted into the middle it comes out clean.

While the cake is baking, cut the plums in half and remove the pips. Cut each half into 4 pieces, so you will have 8 wedges from each plum.

When the cake comes out the oven, arrange the slices of plums in a single layer over the surface of the cake making sure you do not double up in any areas.

Turn the oven temp up to 200C.

To make the meringue ensure your bowl and whisk are spotlessly clean. Beat the egg whites with the salt until soft peak stage, about a minute. Add the caster sugar a tablespoon at a time and then continue to beat for about 5 – 6 minutes until the sugar has dissolved and the meringue is glossy. Add the vanilla, vinegar, and cornflour and mix to combine.

Fold the almonds through by hand and then pile this on top of the cake with the plum layer. Return to the oven and bake for 35 minutes and until the meringue has formed a hard crust. Allow the cake to cool in the tin for at least half an hour before removing it from the tin and peeling off the paper. Dust with a little icing sugar and serve when cool.

Sweet is available in all good bookstores and will make the perfect gift for anyone interested in baking.



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