Cherry Cake with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 100 g suar
- 1 packet vanilla sugar
- 4 egg yolks
- 150 grams flour
- 1 teaspoon, heaped baking powder
- 4 egg whites
- 150 grams sugar
- 200 g almond (s), sliced
- 2 packs cake icing, red, in sugar
- 2 glasses morello cherries
- 600 ml cream
- 3 packs cream stabilizer
- 3 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- In a bowl, knead the butter, sugar, vanilla sugar, egg yolks, flour and baking powder with your hands. Chill for half an hour.
- Line the bottom of a springform pan with parchment paper. Preheat the oven to 175 ° C. Divide the dough into two parts, spread one half in the springform pan and then press down evenly with your hands. Prick several times with a fork.
- Beat the egg whites with the sugar until stiff, spread them on the base and make small mountains in the egg whites with a spatula. Spread 100 g of almonds on top.
- Bake for 25 minutes. Open the oven just a little and let the base stand in for another 15 minutes. Otherwise the meringue will collapse. Repeat with the second half of the dough and the almonds.
- Place a cake ring around the first base, place it close together. Thicken 500 ml cherry juice with the cake glaze, bring to the boil, then stir in the cherries. Then spread on the floor. Put in the fridge for an hour.
- Beat the cream with the vanilla sugar and the cream stiffener. Remove the cake ring from the cake. Clean and widen it so that it is 2 cm larger than the cake. Put back around the floor.
- Spread the cream on top. Make sure that the cream runs properly into the ring. If necessary, press carefully with a spoon.
- Place the second base as a lid on the cake and place in the refrigerator for at least 2 hours.
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