Plum cake, especially with meringue, reminds me of my childhood. My grandma had a huge plum tree in the garden, and in late summer the whole house smelled of plum cake. Her recipe was without Thermomix®, but the taste was unforgettable. This recipe is my homage to her baking skills, modernized and simplified by the Thermomix®. The plums are of course the star of the cake. I recommend using ripe but not overripe plums. They should still have some acidity to balance the sweetness of the dough and meringue. The lemon juice prevents the plums from turning brown and enhances their flavor. The butter in the dough ensures a tender crumb and a rich flavor. Sugar and vanilla sugar sweeten the cake and give it a delicate aroma. The eggs bind the ingredients and make the dough loose. Flour and cornstarch provide the structure of the cake, while the baking powder makes it rise. The cream makes the dough more juicy. The hazelnut slices in the meringue give the cake a crispy texture and a nutty taste. When using Thermomix®, it is important to add the ingredients in the correct order. Start with the wet ingredients so that the sugar dissolves well. Make sure the butter is at room temperature so it mixes well with the sugar. When adding flour, cornstarch and baking powder, do not stir for too long, otherwise the dough can become tough. Stir in the cream only at the end to avoid overworking the dough. Roasting the hazelnut slices is crucial for the taste. They should be golden brown and fragrant, but not burnt. For a vegetarian version, butter can be replaced with margarine. A vegan version is a little more complicated, but possible. You can replace eggs with applesauce or flaxseed eggs and butter with vegan margarine. Instead of cream, you can use vegetable cream. For a gluten-free version, you can use gluten-free flour. You can also refine the cake with other spices, e.g. with cinnamon, cardamom or cloves. The plum cake tastes best lukewarm or chilled. It goes perfectly with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of milk also goes very well with it. The cake can be kept in the refrigerator for 2-3 days. You can also freeze it. To freeze, cut the cake into pieces and pack in freezer bags or containers. Thaw the cake before serving. You can also prepare the dough the day before and store it in the refrigerator. The next day, fill the dough into the mold and top with plums.

Plum Cake with Hazelnut Meringue

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Description

Ingredients (12 ingredients)

Preparation (10 steps)

Prepare plums

Mix butter, sugar and eggs

Add eggs

Mix flour, cornstarch and baking powder

Stir in cream

Fill dough into mold and top

Prepare hazelnut slices

Bake cake

Let cake cool down

Decorate with hazelnut slices

Finished cooking? Great! 🎉

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