There are combinations that are always a guarantee of success and one of them is sponge cake and fruit. Nothing can go wrong with these two elements together. It is also a great option because it allows us to use seasonal fruits, so we can enjoy it throughout the year. Today I bring you a Delicious Plum Sponge Cake with Meringue of German origin, Pflaumenkuchen mit Baiserhaube.
It is a cake that we have fallen deeply in love with. The texture is very soft and fluffy, combined with the plums that bring a fresh, fruity touch and a lot of juiciness. But the final touch of the meringue topping is exceptional… It brings the perfect sweetness and creaminess to this elaboration.
Zwetschge plums.
Pflaume means plum in German, and among all the varieties of this fruit there is one called Zwetschge. This variety is recognized by its elongated shape and its dark blue and slightly purple color. The color of its pulp is yellow when the fruit is ripe and its sweet and sour taste, with a moderate acidity. This makes them perfect for both fresh consumption and cooking/baking.
This plum is native to Central and Eastern Europe, although it is also grown in other parts of the world. It is particularly popular in Germany, Austria, Hungary, Poland and neighboring regions.
En Alemania podemos encontrar distintos pasteles elaborados con ciruelas; Pflaumenkuchen, Zwetschgenkuchen, Zwetschgenkuchen mit Baiserhaube and Pflaumenkuchen mit Baiser.
- Pflaumenkuchen: It is a common plum sponge cake. We can find different variations and preparation methods depending on the region where it is made.
- Zwetschgenkuchen: A cake made with plums of the Zwetschge variety , I told you about it a few lines ago. It is usual to prepare it with a sweet batter and decorate it with plums on top.
- Zwetschgenkuchen mit Baiserhaube: This is a Zwetschgenkuchen with “Baiserhaube“, which means “meringue cap“. It is the classic plum sponge cake only with the difference of a top decoration carried out with a layer of meringue. This element adds softness and sweetness.
- Pflaumenkuchen mit Baiser: Similar to Zwetschgenkuchen mit Baiserhaube in that it is a plum sponge cake with a meringue layer, but the main difference lies in the type of plums used. While the “Zwetschgenkuchen” uses plums of the Zwetschge variety, the “Pflaumenkuchen” generally uses plums of another variety, which are more rounded and of a different color. This is the version I share with you.
Origin Pflaumenkuchen mit Baiserhaube – Plum sponge cake with meringue.
As I mentioned before, this version is based on the classic Zwetschgenkuchen cake, but the name varies according to the type of plum used to make it. This famous plum sponge cake has its roots in the region of Germany, where Zwetschgen plums are common and widely cultivated.
The region of Swabia in southwestern Germany, known for its delicious plum cakes, has a high probability that Zwetschgenkuchen has its origins here. However, this type of cake has spread throughout Germany and is highly appreciated throughout the country.
Swabia is a cultural, historical and linguistic region in southwestern Germany. The name ultimately derives from the medieval duchy of Swabia, one of the German mother duchies, which represented the territory of Germany whose Germanic inhabitants were interchangeably called Alemanni or Suebi.
This territory would include the entire Germanic Germanic area, but the modern concept of Swabia is more restricted due to the collapse of the Duchy of Swabia in the 13th century. Swabia as understood by modern ethnography roughly coincides with the Swabian Circle of the Holy Roman Empire as it was in the early modern period, now divided between the states of Bavaria and Baden-Württemberg.
Zwetschgenkuchen is typically a seasonal cake, baked from summer to autumn when Zwetschgen plums are in harvest season. The basic recipe involves a sponge cake base, slightly sweet, topped with sliced plums arranged in rows. Depending on the region and personal preference, the recipe may vary in terms of the dough and additional ingredients used. It is a popular dessert at family events, festivals and special occasions in Germany.
Pflaumenkuchen is simply a variation of this cake using another variety of plums.
Meringue cap or Baiserhaube.
I must admit that what struck me most about this plum sponge cake at first was the meringue topping. What a fantasy. Seeing the cut of the cake with an incredible sponge cake with juicy fruits and that montain of meringue on top… I got nervous just thinking about the final result. Many times I feel the excitement before I’ve even made it and I get anxious to do it.
The idea of putting meringue on top of a sponge cake is probably an evolution of several baking traditions involving both meringue and cakes. We already know that meringue, made from egg whites beaten with sugar, has been a staple in European baking for centuries. On the other hand, cakes and biscuits have been popular in Europe since ancient times.
It is possible that this method may have arisen as a way to add an additional layer of flavor and texture to cakes. In this case, the meringue, when baked, forms a crunchy layer on the outside, but creamy and soft on the inside. Something that complements very well with the sponge cakes and fruits. For my part I consider it a success and is something you should not miss if you want to enjoy a simple but absolutely delicious plum sponge cake.
Some time ago I left you with a German cake, Hannchen Jensen Torte or Himmelstorte, which combines sponge cake and meringue, but the difference is that these elements are baked to create two layers of sponge cake and meringue, with a filling of whipped cream and fruit. Wonderful too.
Recipe Delicious plum sponge cake: Pflaumenkuchen mit Baiserhaube
Recipe adapted from Lecker. SPONGE CAKE:- 600 g plums, in my case I used red plums
- 150 g unsalted butter, room temperature
- 1 large egg + 3 large egg yolks
- 150 g cake flour
- 75 g corn starch
- 100 g sugar
- 30 g whole milk
- zest of one lemon
- 6 g baking powder
- pinch of salt
- 3 egg whites, large
- 220 g sugar
- 50 g water
- flaked almonds
- powdered sugar
- powdered dehydrated rose petals (optional)
- mixer or stand mixer
- KitchenAid glass bowl
- round mold 23 cm diameter
- rotating cake stand
- bowls
- whisk
- digital cooking thermometer
- Prim Appety DeBuyer saucepan
- pastry spatula
- digital kitchen scale
- cooling rack
- pastry brush
- grater
- cutting board + sharp knife
Instructions
Prepare the plums.
- Wash the plums very well and dry with a cloth.
- Cut into quarters or eighths, removing the stone/pit.
- Set aside while you prepare the cake batter.
Prepare the cake batter.
- In the bowl of the KitchenAid, add the butter along with sugar and beat until you obtain an airy, creamy and whitish mixture.
- Add the egg and egg yolks and mix until well blended and a good emulsion is obtained.
- Meanwhile, mix the flour with the cornstarch, previously sifted, the baking powder, the lemon zest and the salt.
- Add half of the dry ingredients, little by little, while mixing.
- Pour the milk and continue mixing.
- Finally, add the rest of the dry ingredients and mix just until it is integrated and no flour remains.
Pour into the mold and bake.
- Preheat the oven to 345ºF/175ºC, heat up and down.
- Grease and line a 23 cm diameter mold with baking paper.
- Pour the mixture into the mold and smooth the mixture as much as possible.
- Place the plum pieces all over the surface of the cake, sinking them slightly.
- Bake for 55 minutes. When you touch it, you will notice that the cake is almost firm all over.
- When there are 10 minutes left to bake, prepare the Italian meringue.
Prepare the Italian meringue.
- Add the sugar and water in a saucepan, in that order. Cook over medium heat.
- Use a cooking thermometer to observe the temperature of the syrup. When the syrup reaches 244ºF/118ºC, remove it and add it to the previously semi-whipped egg whites.
- Incorporate the syrup in a thin and continuous thread over the semi whipped egg whites and whisk at the same time. Gradually increase the speed.
- Whip until the meringue is firm and very shiny.
- If you check the temperature of the meringue during the whisking process, as an approximation, you should beat at high speed until the temperature is reduced to 104ºF/40ºC. At this point the meringue will be perfect.
Finish the plum sponge cake with meringue.
- Once the specified baking time has been reached, remove the cake from the oven and then cover the surface with the Italian meringue. Try to give an attractive and eye-catching finish.
- Sprinkle the surface with flaked almonds and bake again for 14 minutes at 345ºF/175ºC, heat up and down.
- Remove from the oven and place on a cooling rack, let the cake cool completely inside the mold. Once cool, remove from the mold.
- Before serving, if you wish, you can sprinkle the surface with powdered sugar and powdered rose petals.
- NOTE: As soon as the cake is removed from the oven, the meringue will be very puffy. As it cools, the meringue will lose a little volume.
Notes
- You can use the variety of plums that you like the most. Traditionally it is common to use the Zwetschgen plum variety, but it is not easy to find in Spain.
- When making the cake, it is important to achieve a good emulsion of the butter with the eggs, as well as mixing just until the dry ingredients are integrated. Do not beat longer to prevent the gluten from developing and the cake from becoming dense and compact.
- I advise you to make Italian or Swiss meringue instead of French meringue, the final texture is much creamier, in addition to maintaining the shape and the passage of time much better.
- Traditionally, the sponge cake is made as specified in the recipe. Baking sponge cake and meringue in the oven. But, if you wish, you can bake the sponge cake and decorate with the meringue after baking. In that case I recommend using an Italian meringue always, so that the egg whites are cooked, and give it a final finish with a blowtorch.
- Since the cake contains fruit, I recommend keeping it refrigerated for 6-7 days. Before consuming it, you should temper it so that the cake recovers its wonderful moist and tender texture.
