Cherry meringue cake

Ingredients for 1 servings:

• 100 g margarine
• 150 g flour
• 4 egg yolks
• ½ tsp baking powder
• 4 egg whites
• 200 g sugar
• 2 tbsp almond flakes, approx.
• 1 ½ jars of sour cherries, approx. 700 g each, drained, collect the juice
• 2 packs of cake glaze
• 500 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 10 hours

It’s best to prepare the cake the day before, as the cherry mixture needs a long time to cool. First, line a 28cm and a 26cm springform pan with baking paper so that the layers are easier to remove later. Preheat the oven to 160°C fan-assisted oven or 180°C conventional oven. For the layers, mix all the ingredients well to form a firm, smooth batter. Divide the batter evenly between the bottoms of both baking pans. Tip: To avoid crushing the cake when cutting, always cut the smaller layer into individual pieces before baking, e.g. using a knife or pizza cutter. We did this into 12 pieces. Then prepare the meringue mixture. Beat 2 egg whites and slowly add 100g of sugar. Spread evenly over the larger layer, making sure it doesn’t touch the edges. Bake in the oven for 15 minutes. Briefly remove the layer and sprinkle the flaked almonds on the meringue. Bake for another 15 minutes. Meanwhile, beat the remaining 2 egg whites and then add another 100g of sugar. Spread the meringue mixture onto each slice of the smaller cake layer. Add 1-2 heaped teaspoons of the meringue mixture to the wide side and pull it into the middle in a narrow strip. Make sure it doesn’t touch the edge of the cake. Bake for 15 minutes, just like the first layer, sprinkle with flaked almonds, and bake for another 15 minutes. Once both layers are ready, let it cool for at least 30 minutes. For the filling, dissolve the glaze in the cherry juice according to the package instructions and bring to a boil with the cherries over medium heat. Spread the cherry mixture evenly over the bottom layer and let it cool completely. You can also do this overnight. Whip the cream with the vanilla sugar and cream stiffener, pour it onto the cherry mixture, and arrange the cake slices from the top layer neatly on top of the cream mixture.