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Plum and meringue tart

Plum and meringue tart



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It took:

Rub the butter with the sugar, add the yolks, peel and lemon juice, essence and flour mixed with baking powder. Knead well, make a suitable soft dough, which is placed in cling film and left in the refrigerator until the plums are ready.

Filling:

The plums are washed, the stalks and seeds are removed, then they are cut into slices. Put in a bowl and mix with sugar, semolina, cinnamon and cardamom. Remove the dough from the refrigerator. Spread a sheet that is placed in the tart pan, greased with oil and lined with flour. Prick with a fork from place to place and sprinkle the breadcrumbs. Place the plum filling and put the tart in the oven for 10 minutes.

Bezel:

Beat the egg whites with the sugar and add the essence. After 10 minutes, remove the tart from the oven and spread the meringue on top. Bake for another 10-15 minutes.

Serve cold, powdered with cinnamon.


Method of preparation

It took:
Rub the butter with the sugar, add
egg yolks, peel and lemon juice,
essence and flour mixed with baking powder.
Knead well to make a suitable dough
of soft, which is put in food foil and
leave in the fridge until the plums are ready.

Filling:
The plums are washed, the stalks are removed
and pips, then cut into slices.
Put in a bowl and mix with
sugar, semolina, cinnamon and cardamom.

Remove the dough from the refrigerator.
Spread a sheet that is placed in the tray
of tart, greased with oil and lined with flour.
Prick with a fork from place to place and
sprinkle the breadcrumbs.
Place the plum filling and give the tart
bake for 10 minutes.

Bezel:
Beat the egg whites with the sugar and add the essence.
After 10 minutes, remove the tart from the oven and
spread the meringue on top.
Bake for another 10-15 minutes.


Plum cake and almond meringue

I present the revelation of summer 2018: plum cake and almond meringue. I've done it twice so far and I've eaten it all in a few hours. Of course, with a little help from some friends, but still, it was an achievement. The top is very fragile and with the aroma of lemon and coconut, the plums are juicy and slightly sour, and the meringue is sweet and crunchy with pieces of almonds cooked through it. I think I've said enough to convince you to give it a try.

I was enchanted by this cake when I saw a picture on Instagram and I didn't even know what it contained. What attracted me were the layers that seemed to combine perfectly and I immediately started to document myself. It is also called the cake Louise and is very well known in New Zealand, where the most common variant is the one with raspberry jam. I came to Ottolenghi's recipe, which can also be found in his new dessert book, Sweet. Ottolenghi modifies the original recipe, uses plums instead of raspberries, tops the rooster that is normally used in meringue and instead adds lightly fried almond flakes, which I think is great. You can also use other summer fruits such as peaches, apricots or cherries and I think it goes well even with various jams or frozen (but well drained) fruits.

I also modified the recipe a bit, reducing the amounts of lemon peel and meringue sugar. I tried the whole lemon version, as in the recipe, but it seemed to me that the lemon flavor was still too strong. And I try to reduce the sugar where I can, and this time the meringue came out very well and with a slightly smaller amount. If you want to limit yourself to 3 eggs, you can make meringue only from the 3 remaining egg whites after you put the yolks on the counter. I did this for the first time and it wasn't a problem, only the meringue layer was more spectacular when I made it from four egg whites. Also, a smaller amount of meringue should reduce the baking time a bit. When I made the meringue from 3 egg whites, I put it in the oven at 180 degrees and it browned a bit quickly, so after about 15 minutes I lowered the temperature to 170. When I made it from 4 egg whites, I baked it at the beginning at the end at 180 degrees and it came out as you can see in the pictures. If you want to make sure that it doesn't brown too much, you can bake it at 170 degrees and depending on how it looks after 30 minutes, you can leave it for another 5-10 minutes, or take it out if it is already browned.


Plum and meringue cake!

A great cake! Its top is delicious, moderately sweet, with lemon peel and coconut flakes, which gives it a special charm. In the middle is the juicy and sour layer of plums, which is ideally complemented by sweet meringue with almonds. A very intense taste! And the crispy crust deserves a separate story & # 8230 At first glance, the preparation process may seem complicated, but in fact, everything is very simple.

INGREDIENT:

For the dough:

-5 g of baking powder (one teaspoon)

-a teaspoon of vanilla extract (or a sachet of vanilla sugar)

-grated peel of half a large lemon (about a teaspoon)

-20 g of coconut flakes (4 tablespoons)

-4 yolks (from eggs weighing 55-65 g at room temperature)

-100 ml of milk (at room temperature).

For the composition of plums:

-2-3 tablespoons of sugar (depending on the sweetness of the fruit)

-a teaspoon of vanilla extract (or a sachet of vanilla sugar)

-1-2 tablespoons of starch (preferably corn).

For almond meringue:

-5 ml of lemon juice (a teaspoon)

-a teaspoon of starch (preferably corn)

-60 g of almond flakes (or almond flour).

The volume of the glass used is 250 ml.

METHOD OF PREPARATION:

1. Fry the flakes or almond flour on a dry pan or in the oven for a few minutes to brown. Thanks to this ingredient, the meringue acquires a pleasant taste and a crispier texture.

If you can't find flakes or almond flour, simply skip this step.

2. Carefully separate the egg whites from the yolks, so that no drop of the yolk reaches the egg whites (the yolks contain fat and prevent the egg whites from beating). It would be best to perform this step over a separate bowl, so as not to spoil all the egg whites in case of a mistake.

The bowl, in which you will beat the egg whites, must be ideally clean and dry. The same goes for goals. Additionally, you can degrease them by rubbing them with vinegar or a slice of lemon, then wash and dry them.

3.Prepare the dough: mix the sifted flour with the baking powder and salt.

4.Put the soft butter, sugar and vanilla extract / vanilla sugar in a deep bowl. Beat them with the mixer running at moderate speed for a few minutes, until they turn into a fluffy composition.

5. Gradually incorporate (2) the yolks in the butter composition, stirring each time until smooth.

6.Add grated lemon peel and coconut flakes (lemon peel can be added at the beginning, when beating the butter). Mix until completely incorporated (try not to omit these ingredients - without them the cake will not taste as interesting).

7. Add half of the flour. Mix a little, then incorporate the milk into the dough, mixing on low speed, so as not to spread the drops everywhere.

8. Add the remaining flour and mix until smooth, but not long, so that you do not get a hard, dry top. What may look like lumps of flour are, in fact, coconut flakes and grated lemon peel.

9. Transfer the dough obtained in a round tray, 22-23 cm in diameter, lined with baking paper (its use is mandatory, because plums release a lot of juice). Spread it evenly.

10. Bake the countertop for 25-30 minutes in the preheated oven to 180 ° C. Check that it is ready by the toothpick test.

11.Prepare the filling: cut the plums into slices, removing the seeds. Mix them with caster sugar and vanilla extract / vanilla sugar (the filling should not be very sweet).

12. Add 1-2 tablespoons of starch to slightly thicken the juice released by the plums and mix. Do not use more starch, as a moderate amount of fruit juice must remain to penetrate the countertop.

It is important to use ripe plums. If they are more sour, you can partially peel them, because it is responsible for these taste notes. If you want, you can replace plums with other fruits: cherries, currants, etc.

13.Prepare the meringue: add a pinch of salt and a teaspoon of lemon juice (or white wine vinegar) to the egg whites to obtain a stable meringue. Start beating them with the mixer running at low speed, gradually increasing it to moderate. Mix them until they turn into a white, fluffy foam and until the soft tips appear.

14. Just after this, gradually add the powdered sugar (one teaspoon each). After you have incorporated all the powdered sugar, increase the speed of the mixer to the maximum and beat the meringue until the appearance of persistent peaks, during 10-15 minutes (it is important that the meringue does not spread).

Usually, the ratio between egg whites and sugar is 1: 2, ie 200 g of sugar is added to 100 g of egg whites. Do not reduce the amount of sugar much, because it influences the stability of the composition of egg whites. If you use commercially available powdered sugar, make sure it does not contain starch.

15.At the end add the sifted starch and mix a little.

16.Add the almond flakes (you can put them whole or crumble them a little with your hands) and mix carefully, using the spatula and making circular movements, oriented from bottom to top.

17.Assemble the cake: place the plums on the surface of the baking tray. If in the meantime they have released a lot of juice, add only part of it on the cake.

18. Then spread the meringue on the plum layer. Make swirls and unevenness on it with the help of a spoon.

19. Bake the cake for another 35 minutes in the preheated oven to 200 ° C (bottom-up program, no convection). The high temperature will contribute to the rapid coagulation of the meringue and the formation of reddish and crunchy crust, and inside it will remain soft and airy like the soufflé.

If your oven burns hard and the meringue browns too quickly, you can move the tray to the lower middle shelf.

20. Allow the cake to cool for 20-30 minutes in the pan. Then carefully remove it from it, remove the baking paper around it and let it cool completely.

21. Transfer it to a plate. Portion and serve.

Although it is baked twice, the top of the cake does not burn and does not dry out, because the plum juice penetrates it. At the same time it does not get too wet. Everything is optimal!

Save this recipe! Experiment and prepare the cake with other fruits!


Marco cake with plums, chocolate and Italian meringue

After the plum tart came the turn of chocolate cake, plum, sticky topping and creamy Italian meringue with lime taste.

This cake came quickly before, I was at work with my colleagues and I had a craving for sweets and who would make sweets, if not me ?! :))

We took Marco, a wonderful child, hardworking and very respectful and we got to work, we started thinking about what to do and how we have almost everything in the kitchen, we said to make a Brownies or chocolate tart , plums and almonds!

But as the calculation at home doesn't quite match the one at the fair, we lacked the almond flour, so the plans were a bit upside down and I said to do a test to try to make a cake with the ingredients they have. we also have to put them in sight, but at the same time to weigh them and if something good comes out, let's make a recipe, and that's how the chocolate cake, plums and Italian meringue with lime appeared.

That's why I decided to name my student, trying to motivate him further!

Countertop ingredients:

  • 250 g butter at room temperature
  • 250 g caster sugar
  • 3 eggs
  • 175 g flour
  • 50 good quality cocoa
  • 100 g chocolate with 70% coarsely chopped cocoa
  • 7.5 g baking powder
  • 1 tablespoon vanilla essence
  • A pinch of salt
  • 150 g of Greek yogurt with 10% fat
  • 350-400 g plums halves

Ingredients for topping:

  • 150 g pitted plums
  • 70 g caster sugar
  • 50 ml of water
  • Lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for meringue:

  • 50 g of egg whites
  • A pinch of salt
  • 100 g caster sugar
  • Juice from 1-1 and a half depending on how sour you want it or depends on the amount of juice obtained

Method of preparation:

Preheat the oven to 180 degrees.

Mix the dry ingredients in a bowl.

Beat the butter with the sugar and vanilla extract until foamy. Incorporate the eggs one by one into the butter composition, mixing gently.

Add the vanilla extract, Greek yogurt and lightly incorporate them with a spatula.

Don't beat them too much that they will separate.

Incorporate the dry ingredients in the wet ones and mix with a spatula.

Pour the composition into an oven tray lined with baking paper and level it. Put the plums on top with the hole up and lightly press them towards the bottom of the tray. Sprinkle 2-3 tablespoons of sugar on top.

Bake for 28-30 minutes or until the toothpick test passes.

Preparation for plum puree:

While the cake is in the oven, put the plums with the sugar, water and cinnamon to simmer until it softens well and binds, about 8-10 minutes.

Using a vertical blender, mix the composition until you get a fine and homogeneous sauce.

After the cake is baked, pour the plum puree hot, level it and let it cool. We portion according to how big we like the slices.

Preparation for meringue:

Put the sugar with the lime juice in a saucepan and let it simmer until the sugar melts.

In a low-fat bowl, beat the egg whites with a pinch of salt until they leave slight marks on the surface. Gradually pour the hot sugar syrup and beat until cool.

Put the meringue in a bag with a shapeless sprig and form a hazelnut on top of the slices of cake. With the help of a gas lamp we burn the meringue and we are ready to serve!


For the dough, rub the butter with the sugar, add the yolks, peel and lemon juice, essence and flour mixed with baking powder. Knead well, to make a softer dough, which is placed in cling film and left in the refrigerator until the plums are ready. For the filling, wash the plums, remove the stalks and seeds, then cut into slices. Put in a bowl and mix with sugar, semolina, cinnamon and cardamom.


Remove the dough from the refrigerator. Spread a sheet that is placed in the tart pan, greased with oil and lined with flour. Prick with a fork from place to place and sprinkle the breadcrumbs.


Place the plum filling and bake the tart for 10 minutes. Let's move on to meringue. For this, beat the egg whites with the sugar and add the essence. After 10 minutes, remove the tart from the oven and


Plum and meringue tart

ingredients
Ingredients :, -200 gr flour, -150 gr butter / margarine, -100 gr sugar, -1 egg, -3 yolks, -1 teaspoon baking powder, -1 sachet of vanilla sugar, -500 gr plums, -cinnamon,, Ingredients for the foam :, - 3 egg whites, -150 gr sugar, * almond flakes

Difficulty: low | Time: 1h


Ingredients Cake with plums and walnuts

Ingredients

  • 5 yolks
  • 300 g flour
  • 200 g sugar
  • 100 ml oil
  • 150 ml yogurt (I put homemade)
  • 10 g baking powder
  • a little salt
  • a teaspoon of vanilla essence

How to prepare the cake with plums and walnuts

To start, put the yolks in a bowl together with the sugar and salt.

Mix until the sugar is diluted.

Add the oil, little by little, stirring constantly. Add the yogurt, vanilla and mix.

Mix the flour with the baking powder, sift them and easily incorporate them into the composition.

Wallpaper a 25/30 cm tray with baking paper. Spread the composition evenly.

Place the plum halves on top, peel down.

Put the tray in the preheated oven (at least 5 minutes before) and bake the cake on stage 2, at 175-180 degrees, for about 30 minutes. The cake should be slightly browned.

While baking, mix the egg whites, gradually adding the sugar. Stop when the sugar is completely diluted and the foam is firm.

Lightly incorporate ground walnuts.

After 30 minutes, remove the cake and quickly spread the egg white evenly.

Bake the cake with plums and walnuts for another 15 minutes, until the meringue browns slightly.