cherry meringue cake

Name: cherry meringue cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 21
Ingredients: 300 g Flour; 400 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 200 g Butter or margarine; 3 (720 ml each) Glasses of cherries; 6 Protein (size M); 3 TABLESPOONS Cornstarch; 100 g crushed almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Mint leaves

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 21

300 g Flour
400 g Sugar
2 packages Vanillin sugar
1 pinch Salt
4 Eggs (size M)
200 g Butter or margarine
3 (720 ml each) Glasses of cherries
6 Protein (size M)
3 TABLESPOONS Cornstarch
100 g crushed almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Mint leaves

Directions

1
For the dough, put flour, 100 g sugar, 1 packet of vanillin sugar and salt in a mixing bowl. Separate four eggs. Cover the egg whites and put them in a cool place. Put egg yolk and fat in flakes in the mixing bowl and knead everything with the dough hooks of the hand mixer. Then work it into a smooth dough again with your hands. Cover the dough and put it in a cool place for about 30 minutes.
2
Meanwhile pour the cherries onto a sieve and drain well. Roll out the shortcrust pastry on a greased, floured fat pan of the oven (39x32 cm). Prick several times with a fork. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. In the meantime, put the cherries on kitchen paper and pat dry well. Beat the cooled egg whites and 6 egg whites in a large mixing bowl until stiff. Add the remaining sugar and vanillin sugar. Sift the starch on top and stir in. Carefully fold in cherries in portions. Remove the base from the oven and sprinkle almonds evenly on top. Spread the egg white cherry mixture evenly on top.
3
Beat the cooled egg whites and 6 egg whites in a large mixing bowl until stiff. Add the remaining sugar and vanillin sugar. Sift the starch on top and stir in. Carefully fold in cherries in portions. Remove the base from the oven and sprinkle almonds evenly on top. Spread the egg white cherry mixture evenly on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 40 minutes. Remove from the oven and let it cool down on a grid. Dust the cooled cake with icing sugar. Serve decorated with mint leaves as desired. Makes approx. 21 pieces
4
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 40 minutes. Remove from the oven and let it cool down on a grid. Dust the cooled cake with icing sugar. Serve decorated with mint leaves as desired. Makes approx. 21 pieces