Traditional Cakes
For the shortcrust pastry:
For the cranberry meringue:
For the filling:
A delicious shortcrust cake filled with juicy plums, topped with a light, fluffy cranberry meringue and a golden, crumbly pastry topping. The addition of Gellwe Cranberry Flavour Fruit Kissel Mix gives the meringue a delicate fruity flavour and a wonderfully soft texture. A beautiful autumn bake that's perfect for sharing with family and friends.
Combine the flour, egg yolks, butter, sugar and baking powder in a large bowl. Knead until a smooth, uniform dough forms, then divide it into two portions.
Line a baking tin with baking parchment and press one portion of the dough evenly into the base. Sprinkle the breadcrumbs over the pastry. Wash the plums, remove the stones and cut them into smaller pieces, then arrange them evenly over the base.
Whisk the egg whites until stiff peaks form, gradually adding the sugar. Add the Gellwe Cranberry Flavour Fruit Kissel Mix powder and gently fold it in until combined.
Spread the cranberry meringue evenly over the plums. Coarsely grate the remaining portion of shortcrust pastry over the top to create a crumbly topping.
Preheat the oven to 180°C and bake for approximately 50 minutes, until the top is golden brown. Allow the cake to cool completely before slicing and serving.
