Meringue Ocean Cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 4 egg yolks
• 3 tbsp water
• 150 g flour
• 1 tsp baking powder
• 4 egg whites
• 200 g sugar
• 1 jar sour cherries
• 1 packet of vanilla pudding powder
• 400 ml cream
• 2 packs of cream stiffener

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

For the batter, beat the butter and sugar until fluffy. Gradually beat in the egg yolks. Stir in the flour, baking powder, and water and mix to a smooth batter. Spread half of the batter into each 26 cm springform pan lined with baking paper (best done with a spoon). For the meringue topping, beat the egg whites. When they start to become fluffy, slowly add the 200 g of sugar and continue beating until stiff peaks form. Divide the meringue equally between the layers. Bake for 40 minutes in an unheated oven at 160 °C (convection oven). For the filling, drain the sour cherries in a sieve, reserving the juice. Mix some of the juice with the custard powder. Bring the remaining juice to a boil in a saucepan, then thicken with the mixed custard powder, and bring back to a boil briefly. Whip the cream with the cream stiffener. Spread the cooled cherries on one of the two layers. Spread with cream and place the second layer on top (if possible, cut the layer beforehand and place the sliced ​​pieces on top). Tip: You can also substitute the cherries with other fruit. It should be a bit more tart, like rhubarb or raspberries.