Plum Mirabelle Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 355 mg | (9 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 kilogram Plum
- 750 grams Mirabelle plum
- 250 grams butter
- 220 grams sugar
- 1 packet Vanilla sugar
- salt
- 6 eggs
- 500 grams Pastry flour
- 1 packet Baking powder
- 125 milliliters Whipped cream
- Fat (for baking sheet)
- Pastry flour (for the baking sheet)
- 1 tsp lemon juice
- ground cinnamon
Preparation steps
Rinse, halve and pit both kinds of plums. Whisk butter with 150 grams (approximately 5 ounces) of sugar, vanilla sugar and 1 pinch of salt until creamy. Separate 2 eggs and place egg whites into refrigerator. Gradually whisk whole eggs and egg yolks into butter mixture. Combine flour and baking powder and stir into butter mixutre. Spread batter in a greased and dusted with flour baking sheet and smooth. Arrange plums on top and press them in gently.
Bake cake in preheated oven at 200°C (approximately 400°F) (gas mark 3) for about 25 minutes. Beat egg whites with a pinch of salt and lemon juice until very stiff, sprinkle with remaining sugar and cinnamon, beating constantly. Place meringue into a piping bag with a star tip and pipe onto a still hot cake decoratively in a lattice pattern. Bake for another 10 minutes. Remove cake from the oven, cool and serve.
