Plum cake with tonka and hazelnuts

Details

20 min

75 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For the dough:

250 g flour
150 g Rapunzel Cristallino cane sugar
1 pack of baking powder
1 pack Rapunzel Tonka pudding powder
1 pinch of Rapunzel sea salt
250 ml plant milk
125 ml Rapunzel frying oil
400 g plums
125g Rapunzel Hazelnuts roasted, ground
or Rapunzel Hazelnuts roasted

For the meringue:

100 ml 160 ml chickpea water, from one can of Rapunzel chickpeas

150 g icing sugar

1 tsp. lemon juice

Details

20 min

75 min

vegan

Justina
(Wilhelm Studio)

Method

Preheat the oven to 180 degrees. Mix flour, sugar, baking powder, Tonka pudding powder, salt, vegetable milk and oil with a hand mixer. Pour the dough into a greased baking pan with a diameter of 28 cm. Wash, halve and core the plums. Then distribute evenly on the dough. Sprinkle the ground hazelnuts on top. Then bake the cake at 180 degrees for 40-50 minutes.

Drain the chickpeas and collect the water (aquafaba) in a mixing bowl. Reserve the chickpeas for later use. such as in a delicious hummus).

Whip the aquafaba for at least 7 minutes. The slightly yellow brew turns into a white foam. When it is stiff, add the powdered sugar and lemon juice.

Take the cake out of the oven and spread the meringue on top. Then bake again at 100 degrees for 30 minutes. The meringue then dries out slightly - it should remain a little soft.

After baking, add some chopped hazelnuts.

Tip: Also very tasty with currants instead of plums - depending on the season.