Meringue-topped fruit tortes were the thing in Israel in the 1950s and 1960s. During our family trip there in 1961, anyone we visited for afternoon coffee and cake presented this dessert baked with whatever seasonal fruit or jam they had on hand. Eggs, which were less expensive than heavy cream, and could be stored at room temperature (not everyone had a refrigerator back then), were economically divided: yolks went into the batter and whites into the topping. This recipe is based on the one in my aunt Hanna's decades-old baking journal. Although the term torte classically refers to nut cakes with little or no flour, the popular definition includes single layer flour-based cakes such as this one. European plum varieties, such as the dusky blue-purple, tawny-fleshed oval Italian or French prunes, are traditionally used in French Jewish and German Jewish autumn holiday desserts. The fruits are meaty, sweet, and good for baking. Japanese varieties (Santa Rosa, Satsuma, and the like) are much juicier and better eaten out of hand. Later in the year, this torte is delicious made with apples or pears. In summer, it is gorgeous with ripe apricots. Makes one 10-inch (25-centimeter) torte.