Meringue Cake with Pistachios and Plums
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,925 cal. | (92 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 381 g | (254 %) | ||
| Sugar added | 324 g | (1,296 %) | ||
| Roughage | 17.4 g | (58 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,466 mg | (37 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 352 g |
Ingredients
- Ingredients
- 5 egg whites
- 1 generous pinch Vanilla bean
- 325 grams sugar
- 1 tsp apple cider vinegar
- 2 Tbsps cornstarch
- 2 Tbsps slivered almonds
- 150 grams Raspberries
- 200 grams Plum
- 30 grams chopped Pistachio
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Beat the egg whites with the vanilla until stiff. Add 1 tablespoon cold water and continue beating while sprinkling in 300 grams (approximately 11 ounces) of sugar. Add the vinegar and stir in, gradually increasing the speed of the beaters.
Cover a work surface with a rectangle of parchment paper (about 20 x 10 cm or approximately 8 x 12 inches). Spread the egg white mixture on top and form a well in the middle. Sprinkle the sliced almonds in the center. Bake in the oven for about 45 minutes, then remove from the oven and let cool completely on the sheet.
In the meantime, rinse the raspberries and add to the rest of the sugar. Bring to a boil while stirring. Cook for approximately 5 minutes and then, while the mixture is hot, push it through a fine sieve. Collect the juices under the sieve and keep cold until ready to serve.
Wash the plums, halve and remove the pits. Coarsely chop the pistachios. Line the well in the middle of the meringue with plum halves. Drizzle the raspberry sauce over the top and sprinkle with pistachios.
