Cherry cake with meringue

Ingredients for 1 servings:

• 650 g cherries
• 150 g butter
• 200 g sugar
• 1 pinch of salt
• 3 drops of rum flavoring
• 4 large eggs
• 300 g flour
• 1 packet of baking powder
• 100 ml milk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 5 minutes

delicious, not too sweet cake

Stem, wash, and pit the cherries. Preheat the oven to 175°C (top/bottom heat). Cream the butter with 120g of sugar, salt, and rum flavoring using the whisk attachment of a hand mixer or food processor until light and fluffy. Separate two eggs and gradually add the egg yolks and whole eggs to the butter. Beat everything until light and creamy. Mix the flour with the baking powder and stir into the cream a spoonful at a time, alternating with the milk. Line a 26cm springform pan with baking paper. Spread the batter into the pan and arrange the well-dried cherries on top. Bake in the middle rack of the oven for 45 minutes. The baking time depends somewhat on the juiciness of the cherries. In the meantime, beat the egg whites with the remaining sugar until very stiff peaks form. Check the batter is cooked with a wooden skewer, then remove the cake from the oven and pipe the meringue in dots onto the cake using a piping bag with a star nozzle or spread it over the cake with a spatula. Bake for another 15 minutes, until the meringue is dry and slightly brown.