Cherry cake with almond meringue

Ingredients for 1 servings:

• 1 jar morello cherries
• 100 g butter, soft
• 125 g sugar
• 5 eggs
• 200 g flour
• 1 packet of baking powder
• 2 tbsp cocoa powder
• 1 tsp cinnamon powder
• 150 g powdered sugar
• 150 g ground almonds
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

for everyone who finds a normal cake too boring

Place the cherries in a sieve and let them drain. Then, using the whisk attachment of a hand mixer, cream the butter and sugar until creamy. Separate the eggs. Stir the egg yolks, one at a time, into the butter and sugar mixture. Add the flour, baking powder, cocoa, and cinnamon to the cream. Pour the batter into a greased and floured 26 cm springform pan and spread it out. Distribute the cherries evenly on top. Bake in the oven (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for about 25 minutes. Meanwhile, sift the icing sugar. Beat the egg whites until stiff peaks form, then add the icing sugar a tablespoon at a time and fold in. Now add the ground almonds and fold into the beaten egg whites. Remove the cake from the oven and spread the almond meringue mixture over the cherries. Return the cake to the oven and bake for another 25 minutes, until the meringue has turned a nice golden brown color.