This plum cake with meringue is an elegant yet easy dessert that will soon become your new favorite! No one can resist a crisp meringue crust paired with a sweet-tart plum filling!
Plum Cake With Meringue
When it comes to meringue desserts people usually pair meringue with lemon because nothing beats lemon when it comes to cutting through the sweetness of the meringue. But this plum cake with meringue proves it wrong! Plums are sweet-tart and syrupy and pair great with meringue.
This plum cake is perfectly baked to create a lovely meringue cloud that is crisp and just enough caramelized on the outside and mallowy on the inside while the plums give the cake a moist, syrupy inside. All these make this tasty cake remarkably light, an extra special treat for all the meringue lovers.
While this plum cake is more of a summer dessert, there’s no reason not to use frozen plums and make it all year round, especially if your plums have a rich pulp that is full of syrup. I used frozen plums and the cake turned out oh, so delicious! I’ll be making this scrumptious dessert over and over again, especially since my frozen plum supplies seem to be fit for an army. So simple to make, but soo good!
Plum Cake Recipe with Meringue
- 2 sticks butter, room temperature (approx 200 g)
- 6 medium egg yolks, room temperature
- 1/2 cup icing sugar (do not substitute with regular sugar)
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- frozen plums, thawed and cut into halves; strain thoroughly before using (I’m sorry, I didn’t measure the plums, just use enough to cover the whole cake)
- 1 tbsp sugar
- 1 tsp cinnamon
- 4 oz crushed walnuts (approx 100 g)
- 6 egg whites, room temperature
- pinch of salt
- 6 tbsp icing sugar (do not substitute with regular sugar)
- pinch of vanilla extract
You will also need:
- hand mixer
- large mixing bowl
- 8″x 11″ baking sheet ( approx 20 x 30 cm)
- cooking spray to grease
- baking paper
Note: Eggs and butter MUST be room temperature.
- Pre heat the oven to 300 F = 150 C
- Prepare a baking sheet by spraying with cooking oil and lining with a double layer of baking paper.
- For the cake batter: Mix flour and baking powder and whisk well, then set aside. Get a hand mixer and beat butter and sugar for 2 minutes on low then 5 additional minutes on high, until butter is creamy, silky and smooth, with no lumps. Add eggs, one at a time and mix until fully incorporated. Add the flour mixture and mix well until you get a soft batter that is slightly sticky to the hand.
- For meringue, beat eggs with a pinch of salt until foamy, using a hand mixer on high. Add icing sugar, a little at a time and beat for about 15 minute, until you get a firm, glossy meringue.
- Mix walnuts, sugar and cinnamon and set aside.
- Spread the dough with moist hands (keep a bowl with water close by and dip hands when needed) in a 1/4″ = approx 0.50 cm thick layer. Spread plums to cover the whole batter then sprinkle walnuts mixed with cinnamon and sugar.
- Bake in the middle of the oven for about 20 minutes at 300 F = 150 C.
- Remove from oven, then spread meringue with a tablespoon and make swirls using the tablespoon end.
- Bake for additional 15 minutes at 300 F = 150 C. Check the meringue after 10 minutes; if it’s golden, turn the oven off. If not done, leave for additional 5 minutes. If the meringues is not golden and crisp when the 15 minutes are up, turn the oven on highest and bake for about 5 additional minutes or until meringue is golden.
Note: Baking a meringue can be quite tricky. Make sure you don’t open the oven for the first 5-10 minutes and then you MUST check the oven every 5 minutes or so to make sure it’s not burning.
- Allow to cool completely in the baking sheet before removing and cutting. Remove from the baking sheet and use a sharp knife, dipped in cold water to cut when ready to serve. Keep dipping every time you do a new cut.