Cherry meringue cake

Ingredients for 12 servings:

• 720 ml cherry(s) (sour cherries)
• 3 eggs
• 225 g butter
• 350 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g flour
• 1 tsp baking powder
• 1 orange(s), untreated, grated peel
• 3 tbsp orange juice
• 2 eggs, of which the egg white
• Powdered sugar, for dusting
• Fat, for the shape
• Breadcrumbs , for the form
• Flour, for turning

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the cherries in a sieve. Separate the eggs. Beat the fat, 200g sugar, vanilla sugar and salt with the whisk of a hand mixer until frothy. Stir in the egg yolks one at a time. Mix the flour, baking powder and orange zest and stir into the egg mixture in portions, alternating with the orange juice. Beat the egg whites until stiff peaks and fold in. Grease a springform pan (26cm) and dust with breadcrumbs. Pour in the batter and smooth it down. Pat the cherries dry, coat in flour and spread on the batter. Bake in a preheated oven (electric oven: 175°C / fan oven: 160°C) for approx. 60-70 minutes. Beat the egg whites until stiff peaks, sprinkling in the remaining sugar as you go. Spread over the cake 20 minutes before the end of the cooking time and continue baking. Allow the cake to cool thoroughly on a wire rack. Then dust the edges of the cake all around with finely sieved icing sugar. Per piece: 370 kcal, 50 g carbohydrates, 18 g fat