Cherry cake with meringue

Name: Cherry cake with meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 500 g (720 ml) fresh or 1 jar of sour cherries; 4 Eggs (Gr. M); 150 g soft butter/margarine; 125 g + 80 g sugar, salt; 1 package Rum flavor; 300 g Flour, 1/2 pckch. Baking Powder; 100 ml Milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
500 g (720 ml) fresh or 1 jar of sour cherries
4 Eggs (Gr. M)
150 g soft butter/margarine
125 g + 80 g sugar, salt
1 package Rum flavor
300 g Flour, 1/2 pckch. Baking Powder
100 ml Milk
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Grease the springform pan (26 cm Ø). Wash, stalk and stone the cherries
2
Separate two eggs. Mix the fat, 125 g sugar, 1 pinch of salt and rum flavour until creamy. Stir in 2 egg yolks and 2 eggs separately. Mix flour and baking powder and stir in portions of the flour and baking powder alternating with the milk. Spread into the mould. Spread cherries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 30 minutes
3
Beat 2 egg whites and 1 pinch of salt until stiff, adding 80 g sugar. Pour into a piping bag (large star-shaped spout)
4
Do not squirt meringue spots too densely onto the cake, leaving about 2 cm free around the edges. Bake the cake at the same temperature for about 10 minutes. Let it cool down. Dust with icing sugar and decorate with mint
5
With cherries out of the jar you prefer the more aromatic sour cherries. Rule of thumb: For every 500 g of fresh cherries, calculate one 720 ml glass of cherries. Always drain well; use juice according to the recipe