Cherry and marzipan meringue cake

Ingredients

Directions

1. 1

   Put flour, sugar, vanilla sugar, egg yolk, fat and two tablespoons of cold water in a bowl and knead into a smooth dough. Wrap in foil and refrigerate for 30 minutes. In the meantime, separate the eggs for the sponge cake.

2. 2

   Beat egg whites until stiff. Add sugar. Stir in egg yolk. Mix flour, almonds and baking powder and sieve onto the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20 to 25 minutes.

3. 3

   Let it cool down on a cake rack. Roll out short pastry to the size of the springform pan and place in the pan. Prick several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15 minutes.

4. 4

   Let it cool down. For the compote, drain the cherries on a sieve, collecting the juice. Boil up the cherry juice, except for three tablespoons, lemon peel, cinnamon and sugar. Mix the rest of the cherry juice and starch and thicken the cherry juice with it.

5. 5

   Bring to the boil again, remove lemon peel and add the cherries. Leave to cool a little. Warm up the cherry jam, pass it through a sieve and spread it on the shortcrust pastry. Place the sponge cake base on top and place the springform pan or a cake rim around it.

6. 6

   Spread cherry compote evenly on the sponge cake and chill for at least 30 minutes. Knead marzipan and icing sugar and roll out to a circle of about 24 centimetres. Place on the compote.

7. 7

   Beat egg whites until stiff. Add sugar. Stir in lemon juice. Spread the meringue mixture on the cake with a spoon in waves. Brown under the preheated grill for one to two minutes or in the preheated oven (electric range: 150-175 ° C/ gas: level 1-2 ) for twelve to 15 minutes.

8. 8

   Serve sprinkled with pistachios. Makes 16 pieces.