Cherry cake with meringue

Name: Cherry cake with meringue
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 glass (720 ml; drained weight: 460 g) Morello cherries; 150 g soft butter or margarine; 200 g Sugar; 7-10 Tbsp Salt; 1 package Rum-back; 4 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 100 ml Milk; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 glass (720 ml; drained weight: 460 g) Morello cherries
150 g soft butter or margarine
200 g Sugar
7-10 Tbsp Salt
1 package Rum-back
4 Eggs (size M)
300 g Flour
1/2 package Baking Powder
100 ml Milk
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Drain the cherries. Cream fat, 120 g sugar, 1 pinch of salt and rum bake. Separate 2 eggs. Stir in the egg yolks and 2 eggs bit by bit. Mix flour and baking powder and stir into the dough alternating with the milk. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread cherries on top.
2
Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. 15 minutes before the end of the baking time, beat the egg white with 1 pinch of salt until stiff. Sprinkle 80 g sugar on top. Pour meringue into a piping bag with a star-shaped spout. Spray dab onto the cake. Bake for the last 10 minutes. Let it cool down on a cake rack. Dust the cake with icing sugar and decorate with mint