Faroese plum cake

Ingredients for Faroese plum cake

Instructions for Faroese plum cake

To prepare the Faroese plum cake recipe, please follow these instructions:

Meringue bottom and lid: the egg whites whipped stiff, add sugar gradually, add desiccated coconut. Chocolate chopped and stirred in.

Cake bottom (½ part of marengsen), bake in the oven-fixed dish, as the cake to be served in, BUT the trace beforehand fadets circumference on a piece of wax paper. Then brush the paper with a little oil (so release the meringue lid better after baking) and benefit the remaining ½ share meringue in tracing. REMEMBER meringue can "grow" a little during baking.

Bake at 175 degrees about 15 to 20 min. Let bottoms swallow a little before they gently relaxed onto a wire rack to be cold.

Fill.
Whip piskefløden into foam. Turn the sour cream in. peaches into small cubes mixed into the cream filling. Taste, if desired. to with vaniliesukker.

Favor the filling between the 2 bases. Put on ice.