PLUM, NECTARINE, AND MERINGUE CAKE

Ingredients

For the sponge

140 ml lukewarm milk
5g dried instant yeast
30g caster sugar
Mix and let it sit for about 10 minutes until it starts forming bubbles

260g flour
130g soft unsalted butter
pinch of salt
6 egg yolks
lemon zest
1 tsp vanilla paste
Add the milk with yeast and sugar
Mix well until you have a smooth, soft dough

Put the dough in a tray ( 33 by 22 cm ) and let it rest for about 45-50 minutes

800-900g fruits
Wash, remove the stones, and cut in medium-sized pieces - we need about 650- 700g sliced fruits
Add 90g caster sugar, mix, and put aside

Preheat the oven to 180°/ 160° Fan
Bake the dough for 20 minutes

Start preparing the meringue
6 egg whites
300g caster sugar
Vanilla
lemon juice from half a lemon 🍋 - added gradually while mixing

After baking the dough for twenty minutes, remove from the oven and add the fruits with most of the juice ( ☆ Some fruits are juicer than others, so if you have too much juice, add only a few tablespoons of it )
Put the meringue on top
Sprinkle some icing sugar over the meringue

Put the tray back in the oven and reduce the temperature to 140°C/ 120 ° C Fan
Bake for 70 minutes until the meringue on top is hard and slightly creamy in colour 😋

Let the cake cool down

Slice and enjoy 😉

Thank you for watching ☺️ 👀
▪︎♡For the baking tray conversion you can use
www.omnicalculator.com

Video Guru as video editor
Music 🎶
With you- Everet Almond
Nothing Comes Close - The Major Toms

Recipe inspired from "Savori Urbane" website