John Myers
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Cake: Cherry Meringue Cake
The perfect cake: cherry meringue cake recipe with a picture and simple step-by-step instructions.
- 200 g Flaked almonds
- 150 g Butter
- 150 g Sugar
- 1 pack Vanilla sugar
- 3 piece Eggs
- 3 piece Egg yolk
- 150 g Wheat flour
- 720 ml Sour cherries from the glass
- 4 piece Protein
For the dough:
- Melt the butter, put it in the cold and gradually add 150 g of sugar and the vanilla sugar to the butter that has set a little again. Stir with the whisk of the mixer until the butter and sugar have turned white and frothy, then gradually add whole eggs and egg yolks (stir in each egg for about 1/2 minute).
- Sift the wheat flour and stir in a tablespoon at a time on a medium setting.
- Coat a springform pan (26 cm in diameter) with fat and fill in the dough.
For covering:
- Put the sour cherries in a sieve, drain and distribute evenly on the dough.
- Preheat the oven to 180 degrees.
For the meringue:
- Beat the egg whites with a whisk of the mixer on the highest setting until stiff, gradually stir in the sugar. Spread the meringue mixture over the cherries and smooth out.
Completion:
- Sprinkle the almond flakes on the meringue and put the springform pan in the preheated oven. Bake at 180 degrees for about 50 minutes.
- Take the cake out of the oven and let it cool down on a wire rack.
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