Cherry Pie with Meringue

Name: Cherry Pie with Meringue
Ingredients: 130 g butter; 100 g powdered sugar; 4 egg yolks; 250 g flour; grated lemon peel; a pinch of salt; baking powder; breadcrumbs or semolina; sour cherries (or other fruits; but sour cherries give the best result); 225 g granulated sugar for beating the 4 egg whites.

Desert - Cherry Pie with Meringue by Dumitrana P. - Recipia

To prepare this delicious cherry and meringue cake, you will start by creaming the butter with the powdered sugar. It is essential that the butter is at room temperature to incorporate evenly with the sugar, resulting in a creamy and airy mixture. Once you have completed this step, add the four egg yolks one at a time, ensuring each is well incorporated before adding the next. This will contribute to a fine texture and rich flavor of the cake. After you finish adding the yolks, it’s time to bring flavor to the dough. Grate the zest of a fresh lemon, being careful not to include the white part, which can impart a bitter taste. Add a pinch of salt to balance the sweetness. Now, take a sieve and sift the baking powder together with the flour, then gradually add them to the butter and yolk mixture. Use a wooden spoon to incorporate the flour, mixing gently until you obtain a dough that pulls away from the sides of the bowl. You will notice that the dough becomes soft and slightly sticky, and after about 3-4 minutes of mixing, you should form a ball of dough. The obtained dough cannot be rolled out with a rolling pin, so you will transfer it to the baking tray, which is best greased with a little butter or lined with parchment paper. Using your fingers, spread the dough evenly across the entire surface of the tray. This step is important to create a consistent base where the cherries will be placed. Once you have finished spreading the dough, sprinkle breadcrumbs or semolina on top, which will help absorb the juices from the cherries. To add a touch of freshness, use cherries from a compote, which you have drained very well to avoid excess moisture. Place the cherries evenly over the breadcrumbs, then sprinkle another thin layer of breadcrumbs or semolina. This will create a protective layer that will prevent the meringue from sinking. At this point, you will move on to preparing the meringue. Beat the egg whites with the granulated sugar until you achieve a firm and glossy foam. Make sure that the bowl and utensils used are clean and free of grease; otherwise, the egg whites will not whip properly. Once you have obtained perfect meringue, carefully pour it over the cherry cake and level it with a spatula. The cake will be baked at a low temperature to allow the meringue to dry evenly and not burn. Bake for about 30-40 minutes, watching closely until the meringue turns golden and crispy. When ready, let it cool slightly before slicing and serving. This cake is perfect for any occasion, having a delicious contrast between the sweetness of the cherries and the lightness of the meringue. Bon appétit!