Cherry Meringue Cake

Ingredients

Directions

1. 1

   Separate the egg. Cut butter into pieces. Knead butter, 50 g sugar, egg yolk and flour. Wrap dough in cling film and chill for about 30 minutes. Roll out the dough 2-3 mm thin on a floured work surface, quarter it and line 8 lightly greased brioche moulds with it. Cut off any excess dough.

2. 2

   Knead the dough again, roll out and line the remaining brioche moulds in the same way. Chill the ramekins for about 20 minutes. Line the ramekins with some aluminium foil, fill with dried peas and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. After about 15 minutes, remove the dried peas and aluminium foil. Drain the cherries in a sieve, collecting the juice. Roughly chop the chocolate and melt in a bowl over a warm water bath. Remove the tartlets from the oven and after about 10 minutes, remove them from the moulds and let them cool down. Brush the inside of the tartlets with chocolate and chill until the chocolate is firm. Stir 5 tablespoons of cherry juice and starch until smooth. Bring 150 ml juice to the boil and stir in the starch. Let the juice simmer for about 1 minute and let it cool down while stirring occasionally.

3. 3

   Roughly chop the chocolate and melt in a bowl over a warm water bath. Remove the tartlets from the oven and after about 10 minutes, remove them from the moulds and let them cool down. Brush the inside of the tartlets with chocolate and chill until the chocolate is firm. Stir 5 tablespoons of cherry juice and starch until smooth. Bring 150 ml juice to the boil and stir in the starch. Let the juice simmer for about 1 minute and let it cool down while stirring occasionally. When the juice is lukewarm, add the cherries. Pour the cherries into the moulds and chill for about 15 minutes or until serving. Before serving, beat 2 egg whites until stiff, adding 75 g sugar. Place 1-2 tablespoons of meringue on each tartlet and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes until the meringue takes on colour. Serve immediately

4. 4

   When the juice is lukewarm, add the cherries. Pour the cherries into the moulds and chill for about 15 minutes or until serving. Before serving, beat 2 egg whites until stiff, adding 75 g sugar. Place 1-2 tablespoons of meringue on each tartlet and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes until the meringue takes on colour. Serve immediately