1Whisk the egg yolks and sugar in a large bowl until thick and pale in color. In a mixing bowl beat the butter for 2 min until soft. Add the creamy butter to the mixture and gently fold it in. Spoon the already sifted flour into the sieve. Hold the sieve over the mixture while gently folding in the flour with a large wooden spoon.
2Grease the bottom and sides of 8.5” pan, sift a bit of flour, and tilt the pan so bottom and sides are evenly coated. Turn over; tap the bottom to remove any excess flour.
3Preheat oven to 350. Bake the cake for 35-40 min until a skewer comes out clean.
4Remove from the oven and let it rest for 10 min. Spread the plum whole fruit jam on top and let it cool. Once it’s cold, spoon over the caramelized cream.
5In a glass bowl lightly whisk the egg yolks. Beat the butter until creamy and gradually beat in the yolks mixture. Caramelize the sugar in a pan over low heat. It’s important to do it over low heat otherwise you will burn the sugar. Caramelizing is a fast process so you need low heat to control the process until you get a rich amber color. Remove from the heat and slowly add the creamy mixture, stirring at the same time until you get smooth and thick texture.
6Spread it over the plums evenly.
7Finish the cake with a meringue mixture.
8Whisk the egg whites with the sugar until dense and stiff. Caramelize 3 tbs sugar and pour it in a very thin layer into the meringue mixture while beating vigorously.
9Layer it on top of the cake using a fork by pulling up some sections of the cream to form some stiff picks.
10Preheat the oven to 450F. Place the cake into the oven just to get the glazed burned effect.