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The best plum cake in the world. A shortcrust base, fluffy meringue, and a crispy crumble topping. This is one of those cakes that always impresses and delights everyone. Delicate, shortcrust pastry, juicy plums, a light-as-a-cloud meringue mousse, and a crispy crumble topping are the perfect combination. In this video, I show you step-by-step how to make a plum cake that looks beautiful and tastes even better. You'll learn: which plums to choose, why semolina flour makes the perfect shortcrust pastry, how the amount of sugar affects the structure of the meringue, how to make fluffy egg whites, and how to bake to perfection. This is a simple and proven recipe. It always works. Perfect for a weekend get-together, a family gathering, or the holidays. Try it, and you'll love this cake as much as I do. I also invite you to watch other videos featuring plums: Plums Baked with a Crispy Crumble Topping - Crumble. -    • Śliwki zapiekane pod chrupiącą kruszonką. ...   Plum cake. -    • Najlepszy przepis na drożdżowe ciasto ze ś...   Recipe for homemade plum dumplings. -    • Przepis na domowe knedle ze śliwkami. Jak ...   Plum tart. -    • Tarta ze śliwkami. Przepis jak zrobić kruc...   IN A SUMMARY: 00:46 – Ingredients 00:54 – Which plums should I choose? 01:14 – What is the difference between grits and regular flour, and why is grits the best flour for shortcrust pastry? 01:45 – What can I substitute for grits? 02:45 – How does the amount of sugar affect the texture of meringue? 03:06 – What fruit can be used instead of plums? 03:46 – Accessories needed 05:17 – Preparation 05:46 – What temperature should the oven be preheated to? 06:00 – How to quickly prepare shortcrust pastry? 07:08 – How long and at what temperature should I bake the shortcrust pastry base? 08:19 – How to arrange the subsequent layers? 08:29 – Why add semolina? 08:47 – Can I add cinnamon? 09:18 – How long and at what temperature should I bake the next layer? 09:27 – How to beat egg whites until fluffy? 11:05 – How long and at what temperatures should I bake the entire cake? 11:37 – Can I bake the cake in a larger baking pan, and how many ingredients are needed? 12:43 – When should I remove the cake from the oven? 2:38 PM – and it's ready 15:22 PM – what does the cake look like inside, after cutting it? I also invite you to visit my profile:   / menu_dorotki   INGREDIENTS: For a 22-25 cm springform pan (like the one in the video): FRUITS: approximately 500 g fresh plums 4 level teaspoons semolina SHORTCURRANT PASTRY: 300 g all-purpose flour (or cake flour type 405 or 450) 150 g butter 75 g powdered sugar 1/2 level teaspoon salt 3 egg yolks (medium size eggs) MERINGUE CLOUD: 3 egg whites (medium size eggs) 1 teaspoon lemon juice 120-150 g caster sugar (the more sugar, the firmer the meringue) 1 heaping teaspoon potato flour For a 24 x 24 cm baking pan: FRUITS: approximately 650 g fresh plums 5 level teaspoons semolina SHORT CUTLET: 400 g all-purpose flour (or cake flour type 405 or 450) 200 g butter 100 g powdered sugar 1/2 level teaspoon salt 4 egg yolks (medium-sized eggs) MERINGUE CLOUD: 4 egg whites (medium-sized eggs) 1 teaspoon lemon juice 160-180 g caster sugar (the more sugar, the firmer the meringue) 1 very generous teaspoon potato flour For a 21 x 32 cm baking pan: FRUITS: approximately 800 g fresh plums 6 level teaspoons semolina SHORT CUTLET: 500 g all-purpose flour (or cake flour type 405 or 450) 250 g butter 125 g powdered sugar 2/3 level teaspoon salt 5 egg yolks (medium-sized eggs) MERINGUE CLOUD: 5 egg whites (medium-sized eggs) 1.5 teaspoons lemon juice 200-250 g caster sugar (the more sugar, the firmer the meringue) 2 heaping teaspoons potato starch #menu​ #culinarychannel #menudorotki