Meringue – Cherry – Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 glasses sour cherries
- 250 g butter or mararine
- 500 g suar
- 2 packs vanilla sugar
- 1 lemon (s), some grated zest and tablespoon juice
- 1 pinch (s) salt
- 8 egg (s)
- 100 g cornstarch
- 300 g flour and 1 tablespoon extra
- 1 packet baking powder
- 100 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Drain the cherries in a colander.
- Mix the soft fat with 200 g sugar, vanilla sugar, lemon zest and salt until thick and creamy. Separate 5 eggs, chill the egg whites. Gradually stir the 5 egg yolks and 3 whole eggs into the creamy fat mass, alternating with the cornstarch. Mix 300 g flour and baking powder, add and stir in briefly.
- Grease the oven pan and spread the dough on it, mix the sour cherries with 1 tablespoon flour and sprinkle on the dough. Bake in a preheated oven at 175 degrees for 25 to 30 minutes.
- Beat the egg whites until stiff and pour in 300 g of sugar. Add the lemon juice and beat in the same way. Pull the desiccated coconut under the firm egg whites and spread the meringue mass in loose waves on the pre-baked cake. Leave a 1 - 2 cm wide border free all around.
- Bake the cake at the same temperature for another 20 minutes.
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