Plum and Cinnamon Cake | Traditional Dessert
(0)
60 min
Quick
Sezamo
O prăjitură tradițională românească de toamnă, extrem de pufoasă și aromată. Prunele coapte devin dulci-acrișoare și suculente, completate perfect de parfumul cald al scorțișoarei și blatul fin de pandișpan.
Preparation method
Preparing the fruit and baking pan
Wash the fresh plums under cold running water, pat them dry with a clean towel, cut them in half, and remove the pits. Sprinkle the plum halves with ground cinnamon and set aside.
Preheat the oven to 180°C. Line a rectangular baking pan (approx. 20x30 cm) with baking paper.
Preparing the fluffy batter
Separate the eggs. In a large bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the white granulated sugar and vanilla sugar, beating continuously until you get a thick, glossy meringue-like mixture.
Chef's tip
Always place the plums cut side up; this way, their delicious juice stays inside the fruit and will not excessively soak the base of the cake.
If the plums are very juicy, you can sprinkle a tablespoon of semolina or fine breadcrumbs over the batter before adding the fruit.
5 min
Under an hour
