Cherry meringue cake

Ingredients for 1 servings:

• 4 eggs
• 300 g flour
• 400 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 200 g butter
• 1 ½ kg cherries
• 6 egg whites
• 3 tbsp cornstarch
• 100 g almond(s), ground
• Powdered sugar for dusting
• Fat and flour for the drip pan

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

from the sheet metal

Separate the eggs. Cover the egg whites and refrigerate. Knead the egg yolks, flour, 100g sugar, 1 sachet of vanilla sugar, salt, and cold butter in small pieces until smooth. Wrap the shortcrust pastry in cling film and refrigerate for about 30 minutes. Roll out the dough on a greased and floured 39 x 32cm baking sheet and prick it several times with a fork. Bake in a preheated oven at 200°C for about 10 minutes. Pit the cherries. Beat 10 egg whites in batches until stiff. Sprinkle in 300g sugar and 1 sachet of vanilla sugar. Sift the cornstarch over the egg whites and stir in. Fold in the cherries. Remove the pastry case from the oven and sprinkle with the ground almonds. Spread the egg white and cherry mixture on top. Bake in a preheated oven at 175°C for about 40 minutes. Let cool and dust with powdered sugar.