John Myers
Contents
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Ingredients
- 2 glasses Amarena cherries, 212 ml each
- 250 g Butter
- 250 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 6 Eggs
- 250 ml Advocaat
- 375 g Flour
- 1 packet Vanilla sauce powder for cooking
- 1 packet Baking powder
- 75 g Pink meringue
- 250 g Powdered sugar
- 1 Egg Whites
Instructions
- Drain the cherries in a sieve, collecting the juice. Mix butter, sugar, salt, vanilla sugar and eggs with the hand mixer on the highest setting until frothy. Stir in eggnog. Mix the flour, sauce powder and baking powder and stir briefly on a low level.
- Place the dough in a greased wreath form (springform pan with tube base insert) with a diameter of approx. 26 cm that has been sprinkled with flour. Spread the drained cherries on top and then bake the cake in a preheated oven at 175 degrees (or fan oven 150 degrees) for about 55 - 65 minutes. Take out of the oven and let cool down.
- For the topping, mix 200 g powdered sugar, egg white and 2 - 3 tablespoons of the Amarena juice with a whisk. Roughly crumble the meringue. Remove the cake from the mold and turn it out. Let the topping over it and then sprinkle with the meringue crumbs. Dust with the rest of the powdered sugar.
Nutrition
Serving: 100gCalories: 424kcalCarbohydrates: 61.1gProtein: 3.6gFat: 16.4g
