Plum Meringue Pie: A Melt-in-Your-Mouth Dessert of the Season

Sift the flour, then add the salt and baking powder, and mix until thoroughly combined. Add the softened butter to the flour, then add the other ingredients.

Wrap the dough in clingfilm and refrigerate it for about 1 hour. Roll out the dough to the size of the baking tin (20 x 30 cm), then prick it with a fork.

Bake in an oven preheated to 175°C for approximately 15 minutes, using both top and bottom heat.

Rinse the plums, remove the pits, and cut them. Place the breadcrumbs on the dough, and then place the plums on top, skin-side down.

At the final stage, beat the cooled egg whites with a small pinch of salt until peaks form, gradually adding the sugar. The meringue is ready when no sugar granules can be felt on the surface. Spread it on the plums and level the surface.

Bake the cake again at 175°C for 20 minutes. Then reduce the temperature to 60°C and dry the meringue with top heat for 25-30 minutes.

Note that when drying the meringue, avoid using convection mode to prevent burning.

Your delicious cake is ready! Wait for it to cool down, and you can serve it. You can also cool it in the refrigerator for a better taste.