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🍰 Cherry Cake with Meringue Topping

173 kcal · 30 min · 4 servings

Cherry Cake with Meringue Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the fresh cherries.
  2. 2. Let the cherries drain in a sieve.
  3. 3. Remove the stems and pits from the fresh cherries.
  4. 4. Let the frozen cherries thaw.
  5. 5. Place the cherries in a bowl.
  6. 6. Mix the cherries with the cornstarch.
  7. 7. Take a second bowl.
  8. 8. Add the flour to the bowl.
  9. 9. Add the baking powder to the bowl.
  10. 10. Add a pinch of salt to the bowl.
  11. 11. Add 100 g of raw cane sugar to the bowl.
  12. 12. Mix the dry ingredients with a wooden spoon.
  13. 13. Separate one egg into two parts.
  14. 14. Place the egg yolk in a small bowl.
  15. 15. Add the other two whole eggs to the small bowl.
  16. 16. Add the buttermilk to the small bowl.
  17. 17. Whisk the egg yolk, eggs, and buttermilk thoroughly with a fork.
  18. 18. Add the liquid mixture to the flour mixture.
  19. 19. Stir the ingredients briefly but thoroughly.
  20. 20. Cut a piece of baking paper with kitchen scissors.
  21. 21. The baking paper should be the size of a springform pan bottom (24 cm diameter).
  22. 22. Line the bottom of the pan with the baking paper.
  23. 23. Place the dough into the prepared pan.
  24. 24. Smooth the dough with a rubber spatula.
  25. 25. Distribute the cherries evenly over the dough.
  26. 26. Press the cherries slightly into the dough.
  27. 27. Preheat the oven.
  28. 28. Set the temperature to 180 °C.
  29. 29. If using fan/convective heat, set 160 °C.
  30. 30. If using gas, set level 2–3.
  31. 31. Place the pan on the middle rack.
  32. 32. Bake the cake for about 30 minutes.
  33. 33. Place the egg white in a tall container.
  34. 34. Add a pinch of salt to the egg white.
  35. 35. Beat the egg white with a hand mixer until very stiff peaks form.
  36. 36. Let the remaining whole cane sugar trickle in gradually.
  37. 37. Spread the meringue over the cake.
  38. 38. Bake the cake for another 12–15 minutes.
  39. 39. Carefully release the cake from the pan.
  40. 40. Place the cake on a cooling rack.
  41. 41. Let the cake cool down slightly.
  42. 42. Serve the cake.

Nutrition per serving