Chocolate prune plum cake with cinnamon meringue in the airfryer
A moist chocolate cake with tangy prune plums baked into the batter, topped with a crisp lid of golden-brown cinnamon meringue. The German classic Schoko-Zwetschgenkuchen mit Zimtbaiser, baked in the airfryer in a small springform tin.
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
Ingredients
Chocolate cake
100 g soft butter
90 g sugar
2 pcs egg yolks Save the whites for the meringue
1 tsp vanilla sugar
100 g plain flour
25 g cocoa powder Unsweetened
1 tsp baking powder
1 pinch salt
50 ml whole milk
50 g dark chocolate Coarsely chopped
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
Instructions
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.
- Mix 100 g plain flour, 25 g cocoa powder, 1 tsp baking powder and 1 pinch salt in a bowl. Fold the dry ingredients into the butter mixture alternately with 50 ml whole milk, and finally stir 50 g dark chocolate into the batter.
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.
Notes
Tips for the best result:
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.
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.
Nutrition
Calories: 637kcalCarbohydrates: 89gProtein: 9gFat: 29gSaturated fat: 17gPolyunsaturated fat: 1gMonounsaturated fat: 8gTrans fat: 1gCholesterol: 148mgSodium: 195mgPotassium: 364mgFiber: 6gSugar: 59gVitamin A: 1193IUVitamin C: 10mgCalcium: 59mgIron: 3mgNet carbohydrates: 83g
