frozen plumsthawed 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)
1tbspsugar
1tspcinnamon
4ozcrushed walnutsapprox 100 g
For meringue:
6egg whitesroom temperature
pinchof salt
6tbspicing sugardo not substitute with regular sugar
pinchof vanilla extract
You will also need:
hand mixer
whisk
large mixing bowl
8"x 11" baking sheetapprox 20 x 30 cm
cooking spray to grease
baking paper
Note: Eggs and butter MUST be room temperature.
Instructions
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.