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Plum Butter Meringue Cake – A Perfect Autumn Dessert
🛒 Ingredients
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200 g margarine
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100 g sugar
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1 sachet vanilla sugar
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1 pinch of salt
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finely grated zest of 1 unwaxed lemon
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4 eggs, separated
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250 g plain flour
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1 tsp baking powder
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100 ml milk
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butter and breadcrumbs, for the baking tray
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200 g plum butter
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100 g desiccated coconut
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50 g dark chocolate
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1 tsp neutral oil, such as sunflower oil
This recipe is also available in German.
📌 Overview
Plum butter meringue cake is a traditional German-inspired dessert combining a tender sponge base with a tangy plum butter layer and a crisp coconut-speckled meringue topping. Popular in autumn across Bavaria and surrounding regions, this cake balances sweetness and sharp fruitiness, making it ideal for cosy afternoons or festive family occasions. Its straightforward preparation ensures even novice bakers can create an authentic seasonal treat.
👨🍳 Preparation
- 1
Heat the oven to 180°C conventional.
- 2
Beat the margarine with the sugar and vanilla sugar until pale and creamy. Add a pinch of salt and the lemon zest.
- 3
Separate the eggs, then beat the yolks into the margarine mixture one at a time.
- 4
Mix the flour and baking powder together, then sift into the bowl. Pour in the milk and stir to make a smooth batter.
- 5
Grease half a baking tray well and dust with breadcrumbs so the cake doesn’t stick.
- 6
Spread the batter evenly over the tray and smooth it out with a damp palette knife or spatula.
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Bake on the middle shelf for about 20 minutes, until lightly golden. Remove from the oven and leave the base to cool briefly.
- 8
Lower the oven temperature to 160°C conventional.
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Spread the plum butter evenly over the partially baked sponge.
- 10
Whisk the egg whites to stiff peaks. Gradually add the sugar, whisking all the while until the meringue is glossy and firm.
- 11
Fold the desiccated coconut gently into the meringue.
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Spread the meringue mixture over the plum butter using a damp spatula, with short, gentle strokes.
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Bake for a further 20 minutes at 160°C, until the meringue topping is golden and crisp.
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Leave the cake to cool completely on a wire rack.
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Melt the dark chocolate with the oil gently over a bain-marie or on a very low heat. Drizzle decoratively over the cooled cake with a teaspoon.
🧠 Why It Works
This cake excels through its harmonious layering: the buttery sponge provides a soft, moist foundation enriched by lemon zest for freshness. The plum butter adds a gently sharp, fruity acidity that cuts through the sweetness, while the coconut-infused meringue topping delivers a crisp, airy contrast with subtle tropical notes. The interplay of fat from margarine, acid from plum butter and lemon, and the salt enhances flavour depth, reflecting the balanced palate typical of German autumn desserts. Baking in two stages ensures the sponge is perfectly set before adding the delicate meringue, preserving texture integrity and maximizing aromatic complexity.
🛠️ Troubleshooting
Why did my meringue become weepy or sticky after baking?
This often happens if the meringue is underbaked or exposed to moisture. Ensure you bake it at 160°C until golden and crisp, and store the cake in a dry environment to maintain texture.
My sponge turned out dense instead of light and tender. What went wrong?
Overmixing the batter or using cold ingredients can cause a dense sponge. Use room temperature eggs and milk, mix gently after adding flour, and avoid overbeating to keep the sponge airy.
How can I prevent the plum butter layer from making the sponge soggy?
Partially baking the sponge before spreading the plum butter helps it set and prevents sogginess. Allow the base to cool slightly before adding the fruit layer.
Can I prepare this cake in advance and how should I reheat it?
You can bake the cake a day ahead and store it covered at room temperature or refrigerated. Reheat gently in a low oven (around 120°C) for a few minutes to refresh the meringue’s crispness without melting the chocolate drizzle.
💡 Tips and Variations
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For a richer version, use good butter instead of margarine and add a splash of Amaretto to the batter for a deeper almond note.
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A damp spatula makes all the difference when smoothing both the batter and the meringue, giving a neater finish.
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The real charm of this cake lies in the contrast between the sweet, airy meringue and the fruity plum layer beneath.
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For a plant-based version, use vegan butter and replace the egg whites with whipped aquafaba.
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If you haven’t any plum butter to hand, apricot fruit spread or another smooth fruit preserve works beautifully too.
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A little lemon zest in the sponge lifts the whole cake and adds a welcome freshness.
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For a gluten-free version, use a gluten-free flour blend and swap the eggs for aquafaba to make it more allergy-friendly.
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The secret to this bake is getting the balance just right between the light coconut meringue and the softly sharp fruit filling.
📦 Storage
Keep the cake covered at room temperature, where it will stay fresh for up to 2 days. For longer storage, keep it in the fridge and bring it back to room temperature before serving.
🍷 Pairing
A fruity German Riesling Kabinett complements this plum butter meringue cake beautifully, its lively acidity and subtle sweetness balancing the rich meringue and tart plum layer. A Weissburgunder from Germany offers a delicate minerality and light body that enhances the cake’s citrus and coconut notes without overpowering them. For an international touch, an Italian Moscato d’Asti brings a gentle sparkle and soft fruit aromas, harmonising with the dessert’s airy texture and fruity sharpness, creating a refined and culturally coherent tasting experience.
❓ F.A.Q.
What is plum butter and how is it used in this cake?
Plum butter is a smooth, concentrated fruit spread made from cooked plums, often sweetened and spiced. In this cake, it forms a tangy, moist layer between the sponge and meringue, providing a characteristic sharpness that balances the sweetness.
Can I make this cake gluten-free or vegan?
Yes, substitute plain flour with a gluten-free blend and replace eggs with whipped aquafaba for a vegan version. Use vegan margarine or butter alternatives to maintain texture and flavour.
How do I achieve a crisp meringue topping with coconut?
Whisk egg whites to stiff peaks, gradually adding sugar for a glossy finish. Gently fold in desiccated coconut to retain airiness. Bake at a lower temperature (160°C) to dry out the meringue slowly, ensuring a crisp, golden crust.
What is the best way to store plum butter meringue cake?
Keep the cake covered at room temperature for up to two days to maintain meringue crispness. For longer storage, refrigerate and bring to room temperature before serving to restore texture and flavour.
Can I substitute plum butter with other fruit preserves?
Absolutely. Apricot or other smooth fruit preserves with a balanced sweetness and acidity work well, preserving the cake’s characteristic contrast between tart fruit and sweet meringue.
🏛️ History and Tradition
Plum butter meringue cake is rooted in German baking traditions, particularly popular in autumn when plums are harvested and preserved. Historically, fruit preserves like plum butter were essential for extending seasonal flavours through the colder months. This cake reflects the German penchant for combining fruit spreads with meringue, a technique seen in regional specialties across Bavaria and Swabia. Often enjoyed during family gatherings and festive occasions, it embodies the balance of sweet and tart typical of German desserts, reinforcing cultural identity and culinary heritage.
If you’re after a bake that feels both nostalgic and a little bit special, this one is well worth a place in your kitchen. The soft sponge, fruity plum layer and crisp coconut meringue make such a lovely combination, and it’s the sort of cake that always seems to bring people back for another slice. Do give it a try at home and, if you can, share it with family or friends over a pot of tea – it’s far too nice to keep to yourself.
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