Cherry-cheese cake with meringue flakes

Name: Cherry-cheese cake with meringue flakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 eggs (Gr. M), 1 pinch of salt; 75 g + 75 g + 75 g sugar; 3 packages Vanillin sugar; 75 g flour, 25 g cornstarch; 1 coated Tsp Baking Powder; 1 glass (720 ml) Cherries; 1 package Pudding powder; 7-10 Tbsp "Vanilla"; 3 TABLESPOONS Amaretto liqueur; 100 g flaked almonds; 6 sheets white gelatine; 500 g Whipped cream; 500 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon; 100 g ready meringue shells; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 eggs (Gr. M), 1 pinch of salt
75 g + 75 g + 75 g sugar
3 packages Vanillin sugar
75 g flour, 25 g cornstarch
1 coated Tsp Baking Powder
1 glass (720 ml) Cherries
1 package Pudding powder
7-10 Tbsp "Vanilla"
3 TABLESPOONS Amaretto liqueur
100 g flaked almonds
6 sheets white gelatine
500 g Whipped cream
500 g Low-fat curd
7-10 Tbsp Juice of 1 lemon
100 g ready meringue shells
3 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, salt and 3 tbsp. cold water until stiff. Add 75 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in a hot oven (electric cooker 175 °C/ convection oven: 150 °C/gas: level 2) for 25- 30 minutes. Cooling down
2
Drain the cherries, collecting the juice. Fill up juice with water to 350 ml liquid. 6 tablespoons of juice, pudding powder and
3
Stir 75 g sugar. Boil up the rest of the juice. Stir in pudding powder, bring to the boil briefly. Stir in liqueur. Stir in cherries. Cool down for about 10 minutes.
4
Roast the almonds without fat. Place the rim of the mould around the sponge cake. Spread compote on top. Let it cool down. Sprinkle half of the almonds on top.
5
Soak gelatine in cold water. Whip the cream until stiff, while pouring in 2 sachets of vanillin sugar. Mix quark, lemon juice and 75 g sugar. Squeeze the gelatine, dissolve over a mild heat. Stir in 2 tbsp. quark, then stir into the remaining quark. Fold in the cream. Spread on the compote. Chill for about 5 hours.
6
Crumble the meringue coarsely. Warm up the jam just before serving. Spread the cake with it. Press the meringue and the rest of the almonds onto the cake and onto the edges. Dust with icing sugar.