The Sponge #
Ingredients: #
- 4 egg yolks
- 1/2 cup of room temperature butter
- 1/2 cup of sugar
- 1 cup of all purpose flour
- 1/2 cup of milk
- 4 teaspoons of baking powder
Whisk the yolks. Mix flour with baking powder, preferably run it through a sift. Soften your room temperature butter and slowly add sugar little by little while mixing, then yolks. In the same way, slowly add the flour with baking powder to the mix. Split this into two well greased 9 inch molds.
(Personally I mixed all of this in the blender, cut the butter into smaller pieces and stir with a spoon to make sure it’s all blended)
The Merengue #
Ingredients: #
- 4 egg whites
- 3/4 cups of sugar
- 1/2 cup of diced pecans (I used roasted)
Beat the egg whites until you get stiff peaks, add the sugar a little amount at a time without stopping to mix. Mix in some diced pecans (save some).
(It doesn’t matter if it deflates a little when you mix in the things, as long as it can hold itself and is not runny. Also I didn’t use all the pecans because I don’t like pecans)
Assembly prelude #
Spread the merengue on top of the cake mix and sprinkle pecans on top for decoration. Get ready to bake.
Baking instructions: Preheat the oven to 350° Bake for 30-35 minutes.
(The merengue turns into a nice beige color and has a stiff outside while it’s creamy on the inside, cake is fully cooked)
The Jam #
Ingredients: #
- 1/4 cup of plums
- 1/3 cup of sugar
- Water
In a sauce pot, place the prunes in and fill with water until they’re fully covered. Boil until they’re soft (I used medium heat). Do not throw away the water. Remove them from the water and chop them into little pieces and put them back in the boiling water. Add the sugar. Mix and stir from time to time until it has a thick jam consistency. (I turned off the heat after it got to a thick sauce consistency and then it got that thick jam consistency after cooling down, optional: cornstarch can make it thicker)
Final Assembly #
When the cakes have cooled down, flip one and place it merengue down on the serving plate. Spread generously the plum filling in the middle, then place the other cake on top with the merengue facing up.
(I actually made this on a single sheet pan, sliced it in half, and trimmed the edges)