Cherry Meringue Cake

Ingredients for 1 servings:

• 100 g flour
• 50 g almonds, ground
• 1 packet of vanilla pudding powder
• 150 g butter, soft
• 100 g sugar
• 2 eggs
• 3 pinches of cream of tartar baking powder
• 1 pinch of cinnamon
• 1 jar of cherry jelly, 375 g each
• 4 egg whites
• 60 g sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

quick cherry cake with meringue topping

For a 26cm springform pan. Half the recipe is enough for an 18cm pan. Beat the butter and sugar until light and fluffy. Add the eggs, then add all the other ingredients. Pour the batter into a baking pan and bake at 180 degrees Celsius for about 5 minutes. Then spread the cherry compote on top and bake the cake for about 35 minutes. Beat the egg whites until stiff peaks form and, with the mixer running, add the sugar a spoonful at a time. Continue beating the mixture until the egg whites are stiff. When the cake is finished baking, spread the beaten egg whites on top and bake the cake for another 8 minutes. Tip: The cake is also delicious lukewarm. If you want the batter to be lighter and airier, separate the eggs, beat the egg whites into stiff peaks and fold them in.