A cake recipe for all foodies:
(*) Baking sheet of 29.5 x 33 cm.
Roll out the shortcrust pastry into a rectangle on a lightly floured work surface and cover the baking tray with it. Raise the edge a little and prick the bottom tightly with a fork. Pre-bake for 10 to 12 minutes in the middle of a 200 °C oven. Cool down.
Cut the plums in half, remove the seeds and cut into 5 mm wide slices. Mix with juice of one lemon.
Cut the macaroons into small cubes. Whip the egg whites until stiff, add the powdered sugar and continue to whip until the mixture is glossy.
Mix two thirds of the meringue with the macaroons, plums, honey and cornflour and spread evenly on the pastry base. Fill remaining meringue amount into a piping bag and pipe onto topping.
Put the cake on the lowest shelf in the oven at 175 degrees and bake for 30 to 40 minutes.
Sprinkle the plaum cake with cinnamon when lukewarm or cool.
Instead of plums: plums, apricots, nectarines, peaches.
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