Cherry and meringue cake

Name: Cherry and meringue cake
Ingredients: 1 kg sour cherries; 7 eggs; 2 cups sugar; 500 g; 2 baking powders; 1 vanilla essence; 2 cups flour; for meringue; 5 egg whites; 1 and a half cups of sugar

Dessert - Cherry and meringue cake by Adina L. - Recipia

Cherry Meringue Cake During the cherry season, this cake is a simple option to make in a tray. The base is prepared with eggs, sugar, and flour, then cherries and a layer of meringue are added. Some of the cherries are mixed directly into the batter, while the rest are placed after the first baking stage, before the meringue. It's important that the base is baked enough before adding the fruits and the meringue, but not left to dry out. Quick Info Preparation time: not specified exactly; preparing the batter and meringue takes about 20-30 minutes. Baking time: approximately 30 minutes for the base, an additional 10 minutes after adding the cherries, then the time needed for the meringue to brown. Total time: approximately 50-60 minutes, excluding cooling time. Duration may vary depending on the oven. Servings: not specified in the original recipe; the number depends on the size of the pieces. Difficulty: easy. Recipe type: homemade fruit cake with meringue. Ingredients For the base and cherry layer 1 kg of cherries 7 eggs 2 cups of sugar, approximately 500 g 2 cups of flour 2 packets of baking powder 1 vanilla essence For the meringue 5 egg whites 1 and a half cups of sugar From the 1 kg of cherries, approximately 200 g can be added to the batter. The rest is placed over the partially baked base, before the meringue. Preparation Method 1. Prepare the cherries Wash the cherries, then remove the pits. Check them one by one to avoid any damaged or wormy fruits. Let them drain a bit before use. You can keep about 200 g to add to the batter. The rest of the cherries will be added later, over the baked base. 2. Prepare the batter In a large bowl, beat the 7 eggs together with the 2 cups of sugar. Mix until the batter increases in volume, approximately doubling. A mixer can be used to make this step quicker. Add the vanilla essence and continue mixing. Gradually add the flour in several batches to keep the batter as uniform as possible and to avoid lumps. Finally, add the 2 packets of baking powder and incorporate them well. If the batter is too soft, you can add a little more flour. The consistency should be softer than a regular cake batter. Incorporate about 200 g of cherries into the batter. Mix gently to distribute the fruits evenly. 3. Bake the base Line a baking tray with parchment paper and pour the batter into it. The oven should be preheated, and the cake is baked at low heat. Leave the base in the oven for about 30 minutes. The time is approximate, as ovens bake differently. After this stage, check if the base is baked enough. If it seems too soft, let it bake a little longer before adding the fruits. 4. Add the remaining cherries When the base is partially baked, remove the tray and distribute the remaining pitted cherries on top. Spread them as evenly as possible over the surface. Put the tray back in the oven and bake the cake for another 10 minutes. This step helps the base to set before adding the meringue and allows the cherries to settle into the cake. 5. Prepare the meringue While the cake is baking, beat the 5 egg whites with 1 and a half cups of sugar. Mix until you achieve a white, thick consistency similar to well-beaten whipped cream. The meringue should be firm enough to spread over the cherries. Do not add it to the cake until the base and fruit have been in the oven for about 10 minutes. 6. Bake the cake with meringue Remove the tray again and spread the meringue over the layer of cherries. Try to distribute it evenly without pressing too hard into the fruits. Put the cake back in the oven and leave it until the meringue changes color and becomes brown. There is no fixed time for this stage, as it depends on the oven and how quickly the meringue browns. 7. Cool before serving Remove the cake from the oven and let it cool. Once it has cooled, you can cut and serve it. Why I often make this recipe It is a cake suitable for the cherry season and does not require complicated techniques. The batter is prepared quickly, and the fruits give it a tart flavor, balanced by the sugar in the base and meringue. Additionally, cherries can be used in the same cake in two stages: some in the batter and the rest on top. Tips and Variations Tips Check the cherries after pitting them. This way, you avoid having damaged fruits or leftover pits in the cake. Let the cherries drain before use. If they are very juicy, excess liquid can make the batter too wet. Do not rely solely on the 30 minutes of baking. The recipe uses a low-heat oven, and the base should be checked before adding the main layer of cherries. If the batter is too soft, add a little more flour gradually. The mixture should remain softer than cake batter, not become hard. The meringue is added after the base and cherries have been in the oven for about 10 minutes. Finally, watch the color of the meringue, not a specific time. Substitutions The original recipe is built around cherries and does not specify other fruits or substitutes. To maintain the indicated taste and texture, use pitted cherries, eggs, sugar, flour, baking powder, and vanilla essence in the specified quantities. Variations Some cherries are added to the batter, approximately 200 g, while the rest is placed between the base and meringue. This is the variation included in the recipe and can only be adjusted based on how you want to distribute the fruits. If you prefer the fruits to be more visible, keep most of the cherries for the top layer, without completely giving up the suggested quantity of about 200 g in the batter. Serving Ideas Serve the cake after it has completely cooled so that the base, fruits, and meringue can be cut more easily together. Portion it into suitable pieces, as the meringue layer can be fragile after cooling. Frequently Asked Questions Can I use all the cherries in the batter? The recipe recommends that approximately 200 g of cherries be added to the batter, and the rest be placed over the partially baked base. If all the fruits are introduced from the start, the mixture may become too wet, and the original steps may not be followed. Why is the meringue added only after the cherries have been in the oven for 10 minutes? The base and fruits need this stage to bake and set before receiving the layer of egg whites. If the meringue is added too early, the bottom may remain too soft while the surface begins to brown. How do I know when the meringue is ready? The meringue is ready when it changes color and becomes brown. Since the recipe does not specify a fixed time for this stage, watch its appearance in the oven. What do I do if the batter is too soft? Add a little flour gradually until the mixture reaches the desired consistency. The batter should be softer than cake batter, but not excessively liquid. Can I cut the cake immediately after taking it out of the oven? It is better to let it cool before slicing. The base and cherry layer settle as they cool, and the meringue becomes easier to cut. Nutritional Values The values below are estimates and depend on the size of the tray, the exact weight of the eggs, and the number of servings. The calculation is approximate for the entire recipe divided into 12 pieces. For one piece: Calories: approximately 380-430 kcal Protein: approximately 8-10 g Carbohydrates: approximately 75-85 g Fats: approximately 4-6 g Sugars: approximately 55-65 g The cake contains most of the carbohydrates and sugars from the sugar used in both the base and meringue. The cherries contribute fruit and acidity, but their amount does not significantly reduce the total sugar intake of the dessert. Storage and Reheating Keep the cake covered, in a cool place or in the fridge, especially due to the fruit and meringue layer. It is recommended to be consumed after it has cooled and not to be left uncovered, as the meringue can dry out. The cake does not need reheating. It is served cold or at room temperature. If it has been stored in the fridge, let the pieces sit a little before serving so that the base is not too cold.

Cherry and meringue cake

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