ReceptnaptárPlums covered with meringue
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Ingredients
Method
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- Scatter an even layer of sponge crumbs (or bread-roll/croissant crumbs) over the bottom of a buttered heatproof dish.
- Arrange a thick layer of pitted, halved plums on top, then sprinkle generously with cinnamon sugar and ground almonds, and drizzle with a little cream.
- Repeat the layering (crumbs – plums – cinnamon sugar and almonds – cream) 1-2 more times, until the dish is full.
- Whip the 5 egg whites with the 5 tablespoons of sugar into a stiff, glossy meringue.
- Spread the meringue evenly over the top, or pipe it on, so it fully covers the plums.
- Bake in an oven preheated to 170-180 °C for 25-30 minutes, until the meringue is a nice golden brown and the plums are soft.
- Serve warm or cold.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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