Cherry meringue cake

Name: Cherry meringue cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 untreated lemon; 100 g Butter; 250 g Sugar; 3 Eggs (size M); 1 pinch Salt; 6-8 TABLESPOONS Milk; 120 g Flour; 2 TEASPOONS Baking Powder; 450 g Sour cherries; 250 ml Cherry Juice; 35 g Cornstarch; 1 package Vanillin sugar; 7-10 Tbsp Cream dabs and sugar pearls; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 untreated lemon
100 g Butter
250 g Sugar
3 Eggs (size M)
1 pinch Salt
6-8 TABLESPOONS Milk
120 g Flour
2 TEASPOONS Baking Powder
450 g Sour cherries
250 ml Cherry Juice
35 g Cornstarch
1 package Vanillin sugar
7-10 Tbsp Cream dabs and sugar pearls
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash lemon, grate peel, squeeze juice. Cream butter and 100 g sugar. Separate 2 eggs. Stir in 1 egg and egg yolks separately. Add salt, lemon zest and milk. Mix flour and baking powder, then add bit by bit.
2
Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough. Beat the egg white until stiff, pour in 100 g sugar. Spread meringue on the sponge mixture, leaving a rim of about 2 cm wide. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out and let cool down. Wash, clean and stone the cherries. Stir 5 tablespoons cherry juice and starch until smooth. Boil up the remaining juice, 50 g sugar, vanillin sugar and lemon juice. Add mixed starch. Bring to the boil while stirring. Fold in the cherries and spread on the meringue.
3
Wash, clean and stone the cherries. Stir 5 tablespoons cherry juice and starch until smooth. Boil up the remaining juice, 50 g sugar, vanillin sugar and lemon juice. Add mixed starch. Bring to the boil while stirring. Fold in the cherries and spread on the meringue. Chill for 30 minutes. Serve decorated with small cream patches and sugar pearls
4
Waiting time approx. 1 hour