Kuchen is German for "cake", and many such cakes - thick batters spread in a thin layer and baked - are made with fruits. You can use any kind of fruit, but this kuchen made with plums is especially fine. The batter is very easy to make, it bakes into an exquisitely delicate and light cake, and a thin layer of meringue on top makes a perfect finish.
The recipe is adapted from Baking in America by Greg Patent.
Ingredients:
For the batter:
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp grated nutmeg
1/3 cup demerara sugar
65 g cold unsalted butter
1 large egg
1/3 cup milk
1 1/2 tsp vanilla extract (or 1 packet vanilla sugar)
800 g plums or prunes, stoned and chopped
For the topping:
40 g unsalted butter
1 sachet cinnamon sugar
or
1/4 cup demerara sugar
1 tsp ground cinnamon
For the meringue:
1 sachet egg white powder (or 2 fresh egg whites)
1/3 tsp salt
2 tbsp caster sugar
Method:
For the batter, resift the flour with the baking powder, salt, nutmeg, sugar and vanilla sugar (if using) into a large bowl, add the butter.
Cut in the butter with a pastry knife until the mixture resembles coarse crumbs.
In a small bowl, lightly beat the egg with a fork, stir in the milk and vanilla extract (if using), and pour into the flour mixture.
Stir with the fork until the mixture is thoroughly moistened.
Butter or grease a 23 x 33 cm baking pan, place small spoonfuls of the batter into the pan, spacing them 2-3 cm apart. Spread them with the back of the spoon into a very thin layer, swirling the spoon back and forth.
Arrange the plums tightly on top of the batter. For the topping, melt the butter, combine the sugar with cinnamon in a small bowl. Brush the plums with the melted butter, and sprinkle the cinnamon sugar evenly over them.
Bake in a preheated oven (180 C, fan 160 C) for 35-40 minutes, until the fruit juices have almost stopped bubbling and a toothpick inserted into the cake portions comes out clean.
For the meringue, prepare the egg whites according to the instruction, whisk in the salt, and while continuously whisking, slowly add the sugar, until you have stiff and glossy meringue mixture. Spread the meringue evenly over the cake, return to the oven and bake for 10-15 minutes until golden.
Cool the pan on a wire rack until warm or at room temperature, before cutting and transferring the cake onto a plate.
Serve and enjoy!
Bon Appetit!
