Cherry cake with coconut meringue

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 2 jars (à 720 ml) or 1 kg fresh cherries
  • 7-10 Tbsp Grease
  • 8 Eggs (Gr. M)
  • 250 g soft butter/margarine
  • 200 g + 300 g sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp Salt
  • 300 g + 2 tablespoons flour
  • 100 g Cornstarch
  • 1 package Baking Powder
  • 1 TABLESPOON Lemon juice
  • 100 g Coconut flake

Directions

  1. 1

    Drain the cherries and dab with kitchen paper

  2. 2

    Grease the fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Separate 5 eggs. Put 5 egg whites in a cold place. Cream the fat, 200 g sugar, vanillin sugar, lemon zest and 1 pinch of salt with the whisk of the hand mixer. Stir in 3 eggs and 5 egg yolks one after the other. Mix 300 g flour, starch and baking powder and stir in portions briefly. Spread on the fat pan. Turn cherries in 2 tbsp. flour and spread on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes

  3. 3

    Beat 5 egg whites and 1 pinch of salt with the whisks of the hand mixer until stiff. Add lemon juice while continuing to beat and gradually add 300 g sugar. Continue beating until it is completely dissolved. Carefully fold in the grated coconut with an egg whisk. Spread on the cake until it is wavy. Continue baking at the same temperature for about 20 minutes. Let it cool down

Nutrition Facts

KCAL
320 kcal
CARBS
41 g
FATS
14 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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