There are cakes you bake because they’re easy — and then there are cakes you bake because they taste of something very specific. Chocolate prune plum cake with cinnamon meringue belongs to the second kind. The German Schoko-Zwetschgenkuchen mit Zimtbaiser is built on three layers that work together: a dark, moist chocolate base, tangy prune plum halves baked into the batter, and on top an airy meringue spiced with cinnamon that bakes to a golden brown.
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In the airfryer you get exactly the combination the cake lives on: a base that stays moist, and a meringue top that caramelises and takes on colour — without you having to heat up a whole oven for a single tin. The whole cake is ready in 83 minutes from countertop to first slice.
Estimated reading time: 4 minutes
Table of Contents
Table of Contents:
Why I love chocolate prune plum cake with cinnamon meringue in the airfryer
Meringue is fussy. It wants dry, even heat from above, and it doesn’t want to sit there drawing moisture from a batter that’s still raw. The airfryer’s circulating air hits the surface directly, and that’s exactly why the cake works so well here: the meringue sets and takes on a golden colour, while the chocolate base underneath finishes cooking at a lower heat.
Prune plums are also a grateful thing to bake with. They release juice but hold their shape — unlike round plums, which collapse completely. The juice seeps down into the chocolate batter and keeps it moist rather than dry, and the tanginess cuts through the dark chocolate, so the cake never becomes heavy.
The difference between an airfryer and a regular oven
An airfryer is really a small convection oven with a short distance between the heating element and the cake. That gives faster browning on top, and cooking typically takes 20-30 percent less time than in a regular oven. For this cake, that means two things: you need to lower the temperature when the meringue goes on, and you need to keep an eye on it during the last few minutes, when the colour develops quickly. Use a springform tin that can stand freely in the basket, so the air can circulate all the way around.
My kitchen test of chocolate prune plum cake with cinnamon meringue
I baked the cake in my Philips XXL, where a small springform tin stands with room for air all the way around. The base is par-baked at 160 °C for 25 minutes — that’s the step people skip, and it’s also the one that decides whether the meringue holds up. Once the surface is set, I spread the cinnamon meringue on top and turn the temperature down to 140 °C for 13 minutes, until the top is golden-brown and firm to the touch. Total baking time comes to 38 minutes, and with 25 minutes of prep and 20 minutes of cooling, the whole cake lands at 83 minutes.
The cooling time is non-negotiable. If you cut into the cake while it’s still warm, the meringue contracts and the base sticks to the knife. The 20 minutes are enough for the slice to come out clean and the layers to stay in place.
Pile the meringue up into peaks rather than smoothing it out completely — the tips turn darker than the rest and give the cake both colour and crunch.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is putting the meringue on raw batter. Without the 25 minutes of par-baking at 160 °C, the meringue sinks into the chocolate and turns gummy from underneath — wait until the surface is set and the batter no longer sticks when you touch it. The second mistake concerns the plums: if you rinse them and put them wet into the batter, the water follows them down into the cake. Pat them dry and place them cut-side up, so the juice stays in the fruit rather than in the base. The third mistake is keeping the temperature up the whole way through. If the meringue stays at 160 °C, it browns too quickly on the outside and stays soft inside — the last 13 minutes need to run at 140 °C, and there’s no shortcut.
How to serve chocolate prune plum cake with cinnamon meringue
The cake can easily stand on its own, but a few things lift it further:
- Lightly whipped cream or 38% crème fraîche on the side — the tanginess matches the sweetness of the meringue
- A cup of black coffee for the adults and hot cocoa for the little ones
- Toasted, chopped hazelnuts sprinkled over just before serving
- A scoop of vanilla ice cream, if the cake is to go from cake table to dessert
Storage and reheating
Meringue and the fridge aren’t friends. The moisture in the fridge softens the top within a few hours, so leave the cake at room temperature under a loose cloth or a cake dome and eat it within a couple of days. It’s best on the first day, while the meringue still has its crunch. I can’t recommend reheating — the heat makes the meringue sweat and contract. If you want to serve the cake lukewarm, take it out well in advance instead and let it lose its chill.
Chocolate prune plum cake with cinnamon meringue is the kind of bake that looks more complicated than it is. Three layers, two temperatures and an airfryer — and then a cake that looks like something straight from a German bakery.
FAQ
Yes, but pay attention to the texture. Prune plums are firm and hold their shape during baking, while round plums release more juice and collapse more easily. If you use them, pat the cut surface extra dry and expect a slightly wetter base.
Then it was put on too early. The chocolate base needs to be par-baked at 160 °C for 25 minutes, so the surface is set before the meringue goes on. If the meringue lands on raw batter, it draws moisture and turns chewy from underneath.
You can easily bake the chocolate base ahead of time, but the meringue needs to go on the same day the cake is eaten. Meringue loses its crunch overnight, and the cake is best in the hours after the last 13 minutes at 140 °C.
Recipe
Chocolate prune plum cake with cinnamon meringue in the airfryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Springform pan - 18 cm, must be able to stand freely in the basket
- 1 Bagepapir (til airfryer)
- 1 Electric mixer
- 2 Mixing bowl - One must be completely grease-free for the meringue
- 1 Cutting board
- 1 Knife
Shopping list
Ingredients
Chocolate cake
Prune plums
- 400 g prune plums (Firm, halved and pitted)
- 1 tbsp sugar
- 0.5 tsp cinnamon
Cinnamon meringue
- 2 pcs egg whites (At room temperature)
- 90 g sugar
- 1 tsp cinnamon
- 0.5 tsp lemon juice
How to make it
Preparation
- Rinse the 400 g prune plums, halve them and remove the stones. Toss the halves with 1 tbsp sugar and 0.5 tsp cinnamon, and leave them to macerate while you make the batter.
- Line the bottom of an 18 cm springform tin with baking paper and grease the sides. Trim the paper so it doesn’t stick up above the tin and blow around in the airfryer.
- Beat 100 g soft butter and 90 g sugar with an electric whisk until light and fluffy. Add 2 pcs egg yolks and 1 tsp vanilla sugar, and keep beating for 2 minutes. Set the egg whites aside in a clean, grease-free bowl.
Cooking in the airfryer
- Preheat the airfryer to 160 °C.
- Pour the batter into the springform tin and smooth out the surface. Press the plum halves into the batter cut-side up, packed closely together, so the whole surface is covered.
- Place the tin in the preheated airfryer and bake the cake at 160 °C for 25 minutes. The cake is par-baked when the edge is set and a toothpick inserted in the centre comes out with a few moist crumbs.
Cinnamon meringue
- Whisk 2 pcs egg whites until stiff together with 0.5 tsp lemon juice. Add 90 g sugar one tablespoon at a time, and whisk until the meringue is glossy and holds its shape. Finally, fold in 1 tsp cinnamon gently.
- Take the tin out of the airfryer and lower the temperature to 140 °C. Pipe or spread the meringue evenly over the warm cake, and pull up small peaks with the back of a spoon.
- Continue baking the cake at 140 °C for 13 minutes, until the meringue is dry on the surface and golden-brown. Keep an eye on it for the last few minutes, as the hot air browns quickly.
Serving
- Let the cake cool in the tin for at least 20 minutes before releasing the sides. The meringue will set as the cake cools.
- Cut the cake into pieces with a warm, dry knife, and serve it warm or at room temperature.
Our notes for the recipe
Use firm, not overripe prune plums. They hold their shape and release less juice during baking. Place the halves cut-side up, so the juice stays in the fruit instead of making the batter soggy. The meringue:
The bowl and whisk must be completely grease-free, or the egg whites won’t whip up stiff. The meringue should have a dry, golden-brown surface and a soft centre. The airfryer’s hot air browns faster than a regular oven, so check it from 10 minutes. Variation:
Replace the cinnamon in the meringue with finely grated orange zest, or stir 50 g chopped hazelnuts into the batter for a nutty version. Serving:
Serve warm or at room temperature with a dollop of crème fraîche or lightly whipped cream on the side. Serving size:
The cake is baked in an 18 cm springform tin and serves 4 large or 8 smaller pieces. Measure your airfryer basket before choosing a tin. There should be at least 2 cm of air space all the way around the tin.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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