Cherry cake with coconut meringue

Ingredients for 1 servings:

• 250 g sour cherries from the jar
• 75 g butter
• 175 g sugar
• 1 pinch of salt
• 1 bottle of oil for baking
• 3 eggs
• 250 g flour
• ½ tsp baking powder
• 2 tbsp milk
• Fat and breadcrumbs for the form
• 3 egg whites
• 150 g sugar
• 40 g desiccated coconut
• 2 tbsp sugar
• possibly food coloring, red, if required
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Drain the cherries. For the pastry, cream butter and sugar until creamy. Add salt and cooking oil. Beat in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Fold the cherries into the batter. Pour into a greased, breadcrumb-lined springform pan (20 cm diameter). Bake in a preheated oven at 175°C (top/bottom heat) for about 40 minutes. Meanwhile, for the meringue topping, beat the egg whites until stiff peaks form. Finally, sprinkle in the sugar and desiccated coconut. Spread the meringue over the cherry cake and bake at the same temperature for another 30 minutes. Let it cool in the pan, then remove and set aside to cool on a wire rack. To decorate, caramelize the sugar in a pan. If desired, add 3 to 4 drops of food coloring. Use a fork to pull the caramel upwards. Make large loops with your fingers (careful: it’s hot!). Dust the cake with powdered sugar. Serve decorated with caramel.