Cherry Cake with Meringue
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g cherry (s)
- 150 g butter, soft
- 200 g suar
- salt
- 1 pack rum flavor
- 4 egg (s)
- 300 grams flour
- 0.5 ½ pack baking powder
- 100 ml milk
Print Recipe
Pin Recipe Instructions
- First wash and drain the cherries. Then remove the stems and stones. Alternatively, cherries can also be taken out of the jar. Pay attention to the drained weight.
- For the dough, whip the butter, sugar, salt and rum flavoring until creamy. Then separate two eggs and stir in the egg yolks. Now stir in the remaining two eggs one at a time. Mix the flour with baking powder and stir alternately with the milk into the butter mixture.
- Preheat the oven to 175 ° C (convection 150 ° C, gas mark 2). Grease a springform pan and spread the batter into it. Then spread the prepared cherries on top. The cake is baked for about 35 minutes.
- Meanwhile, beat the remaining egg white with a pinch of salt until stiff. Sprinkle in the rest of the sugar and whip until it is shiny. Pour the mixture into a piping bag with a star nozzle.
- Now take the cake out of the oven and sprinkle small dots close together on the hot cake. The entire surface of the cake should be covered with meringue. Then bake the cake for another 10 minutes, until the tips of the dots start to turn brown.
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