Cherry cake with meringue

Ingredients for 1 servings:

• 500 g cherries
• 150 g butter, soft
• 200 g sugar
• Salt
• 1 pack of rum flavoring
• 4 eggs
• 300 g flour
• ½ pack of baking powder
• 100 ml milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, wash and drain the cherries. Then remove the stems and stones. Alternatively, you can also use cherries from a jar, paying attention to the drained weight. For the pastry, cream the butter, 120 sugar, salt, and rum flavoring until creamy. Then separate two eggs and stir in the egg yolks. Now stir in the remaining two eggs, one at a time. Mix the flour with the baking powder and stir into the butter mixture alternately with the milk. Preheat the oven to 175°C (150°C fan, gas mark 2). Grease a springform pan and spread the batter into it. Then arrange the prepared cherries on top. Bake the cake for about 35 minutes. Meanwhile, beat the remaining egg whites with a pinch of salt until stiff peaks form. Drizzle in the remaining sugar and beat until glossy. Transfer the mixture to a piping bag fitted with a star nozzle. Remove the cake from the oven and pipe small dots onto the hot cake, tightly packed together. The entire surface of the cake should be covered with meringue. Then bake the cake for about another 10 minutes until the tips of the dots start to brown.