Meringue cherry cake

Name: Meringue cherry cake
Cook time: 3 h
Total time: 3 h
Yield: 12
Ingredients: 5 Protein (size M); 255 g + 3 tablespoons sugar; 1 TEASPOON Cornstarch; 1/2 TEASPOON Vanilla extract; 1/2 TEASPOON White wine vinegar; 4 sheets Gelatine; 500 g creamy quark with Bourbon vanilla (fitness; 0,2 % fat); 1 package Bourbon vanilla sugar; 50 g white chocolate; 250 g Whipped cream; 1 glass (720 ml) Cherries; 1 package Pudding powder "Vanilla Flavor"; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 12

5 Protein (size M)
255 g + 3 tablespoons sugar
1 TEASPOON Cornstarch
1/2 TEASPOON Vanilla extract
1/2 TEASPOON White wine vinegar
4 sheets Gelatine
500 g creamy quark with Bourbon vanilla (fitness; 0,2 % fat)
1 package Bourbon vanilla sugar
50 g white chocolate
250 g Whipped cream
1 glass (720 ml) Cherries
1 package Pudding powder "Vanilla Flavor"
baking paper

Directions

1
Beat the egg whites until stiff, adding 225 g sugar. Sift in the starch and fold in briefly. Also briefly fold in vanilla extract and vinegar. Draw a circle on 2 pieces of baking paper (24 cm Ø), turn the baking paper over and line 2 baking trays with it. Pour meringue mixture into a piping bag and fill in the two circles. Use the back of a spoon to wavy over the surface and pull up the tips. Dry the meringue bases in a preheated oven (fan-assisted oven: 125 °C) for about 1 hour. Then turn down to 100 °C and let dry for another hour.
2
Switch off the oven, but leave the meringue in the oven until it has cooled down (preferably overnight). For the cream, soak gelatine in cold water. Mix quark, 30 g sugar and vanilla sugar. Squeeze the gelatine and release it in a small pot. Add 3 tablespoons of the quark cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel. Break the chocolate and melt it in a small bowl over a warm water bath. Brush one meringue base with chocolate on the top, the other on the bottom, leaving about 0.5 cm free at the edges. Whip the cream until stiff and fold into the cream. Remove the meringue base from the baking paper. Place the meringue base coated on the top side on a cake plate. Spread the cream evenly on top and put in a cool place. Pour the cherries into a sieve and let them drain, catching the juice. Bring 300 ml of juice to the boil. Stir the remaining juice, pudding powder and 3 tablespoons of sugar until smooth.
3
Brush one meringue base with chocolate on the top, the other on the bottom, leaving about 0.5 cm free at the edges. Whip the cream until stiff and fold into the cream. Remove the meringue base from the baking paper. Place the meringue base coated on the top side on a cake plate. Spread the cream evenly on top and put in a cool place. Pour the cherries into a sieve and let them drain, catching the juice. Bring 300 ml of juice to the boil. Stir the remaining juice, pudding powder and 3 tablespoons of sugar until smooth. Stir the pudding powder into the boiling juice and let it simmer for about 1 minute while stirring. Add the cherries and allow to cool for about 15 minutes while stirring occasionally. When the cherries have reached approx. 35 °C, carefully pour the cherries onto the cream and allow the juice to run down in a few places. Place 2. meringue on top and decorate with gold pearls. Serve as quickly as possible, otherwise chill for 30-60 minutes. Do not put the cake in the fridge, otherwise the meringue will soften
4
Stir the pudding powder into the boiling juice and let it simmer for about 1 minute while stirring. Add the cherries and allow to cool for about 15 minutes while stirring occasionally. When the cherries have reached approx. 35 °C, carefully pour the cherries onto the cream and allow the juice to run down in a few places. Place 2. meringue on top and decorate with gold pearls. Serve as quickly as possible, otherwise chill for 30-60 minutes. Do not put the cake in the fridge, otherwise the meringue will soften
5
waiting time approx. 2 hours