Sour cherry cake with hazelnut meringue

Name: Sour cherry cake with hazelnut meringue
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 500 g fresh sour cherries (or 1 jar [720 ml] morello cherries); 100 g soft butter or margarine; 125 g Sugar; 5 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking powder (1/2 packet); 2 TEASPOONS Cocoa powder; 1 TEASPOON ground cinnamon; 150 g Icing sugar; 150 g ground hazelnuts; 200 ml Sour cherry nectar; 1 package red glaze; 2 Tbsp 15-20 g) Hazelnut flakes; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

500 g fresh sour cherries (or 1 jar [720 ml] morello cherries)
100 g soft butter or margarine
125 g Sugar
5 Eggs (size M)
200 g Flour
2 TEASPOONS Baking powder (1/2 packet)
2 TEASPOONS Cocoa powder
1 TEASPOON ground cinnamon
150 g Icing sugar
150 g ground hazelnuts
200 ml Sour cherry nectar
1 package red glaze
2 Tbsp 15-20 g) Hazelnut flakes
7-10 Tbsp Fat and flour

Directions

1
Wash the cherries, drain well and stone them. Put the cherries on a sieve, drain and collect the juice
2
Cream fat and sugar with the whisk of the hand mixer. Separate the eggs and stir in the egg yolks one by one. Mix flour, baking powder, cocoa and cinnamon, sieve onto the fat-yolk cream and stir in briefly
3
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and press it with a tablespoon to an even base. Spread the cherries on top and bake in the preheated oven, middle shelf (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes
4
Sift the icing sugar. Beat egg whites until stiff, then add icing sugar by the spoonful and fold in. Add nuts and fold into the beaten egg white with a dough scraper. Remove the cake from the oven and spread the hazelnut meringue on the cherries. Put the cake back into the oven and bake for another 25 minutes
5
Remove the hot cake from the edge of the mould with a sharp knife. Let the cake cool down in the mould on a cake rack for approx. 3 hours
6
Fill up the collected cherry juice to 250 ml with the cherry nectar. Put the cake glaze powder into a small pot, add the cherry nectar little by little and stir until smooth with a wooden spoon. Bring to the boil while stirring, remove from the heat and leave to stand for about 1 minute. Remove the rim of the cake and spread the glaze on the cake with a tablespoon. Cool the glaze for about 1 hour and allow to set. Roast the hazelnut flakes in a pan without fat. Remove from the pan immediately and let it cool down. Sprinkle hazelnut flakes on the edges of the cake
7
waiting time approx. 4 hours