Amarena Meringue Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream fat, sugar and 1 sachet of vanilla sugar. Separate the eggs. Add egg yolks one after the other and stir until creamy. Mix flour and baking powder and stir in briefly together with the milk. Grease a springform pan (24 cm Ø). Add half of the dough and smooth it down.

2. 2

   Beat the egg whites until stiff, gradually add icing sugar and salt. Spread half of the meringue slightly wavy on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the finished base from the mould. Wash the mould, grease it again and bake a second base from the remaining dough and meringue. Let it cool down. In the meantime, pour the Amarena cherries onto a sieve and drain. Collect the syrup. Soak the gelatine in cold water. Chop the Amarena cherries finely. Mix curd cheese, mascarpone, cherries, 3-4 tablespoons of Amarena syrup and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve in a small pot.

3. 3

   Collect the syrup. Soak the gelatine in cold water. Chop the Amarena cherries finely. Mix curd cheese, mascarpone, cherries, 3-4 tablespoons of Amarena syrup and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of the cream, then stir into the rest of the cream. Whip the cream until stiff and fold in. Place a cake ring around a meringue base. Add the amarena cream and smooth it down. Cover with the second cake base. Chill the cake for at least 1 1/2 hours. Remove the cake from the cake ring

4. 4

   Whip the cream until stiff and fold in. Place a cake ring around a meringue base. Add the amarena cream and smooth it down. Cover with the second cake base. Chill the cake for at least 1 1/2 hours. Remove the cake from the cake ring

5. 5

   1 3/4 hours waiting time

Nutrition Facts

KCAL
470 kcal

CARBS
49 g

FATS
25 g

PROTEINS
12 g