Summer fruit cake with meringue
The summer fruit and meringue cake is made with cherries, sour cherries, and strawberries, and the fruits are placed directly on the dough before baking. It is important for them to be well drained and dusted with a little flour or semolina, otherwise they may sink to the bottom of the cake. The meringue is added near the end, when the cake is almost baked, and is left in the oven until it turns golden. Quick Info Total time: approximately 1 hour and 10 minutes, plus cooling time Preparation time: approximately 25 minutes Baking time: approximately 45 minutes Servings: the number depends on the size of the pieces; a large tray offers about 16-20 servings Difficulty: easy to medium Recipe type: homemade cake with summer fruits and meringue Ingredients For the base and fruits 1 kg of fruits: cherries, sour cherries, and strawberries 3 tablespoons powdered sugar, for the fruits 3 tablespoons flour, for dusting the fruits, or the same amount of semolina 15 eggs 15 tablespoons sugar 2 packets vanilla sugar 15 tablespoons flour 1 packet baking powder 1 pinch of salt 2 teaspoons cherry essence 3 tablespoons oil For the meringue 5 egg whites, kept separate 1 pinch of salt 5 tablespoons sugar For the sugar used in the base, you can use white sugar, brown sugar, or a combination of both. In the original version, 5 tablespoons of brown sugar and 10 tablespoons of white sugar were used. Preparation method 1. Prepare the fruits Remove the pits from the cherries and sour cherries, and the stems from the strawberries. If they are large, the strawberries can be left whole or cut into suitable pieces. Place all the fruits in a sieve. Sprinkle the 3 tablespoons of powdered sugar over them and let them drain. The fruits will release some juice, and this step helps prevent the base from becoming too wet. Before placing them on the dough, dust the fruits with the 3 tablespoons of flour or semolina. Gently shake off the excess. The flour or semolina helps the fruits stay better distributed in the base, instead of sinking to the bottom of the tray. 2. Prepare the eggs and dough Separate the eggs and keep 5 egg whites aside for the meringue. For the base, use the remaining eggs and egg whites, according to the division in the original recipe. Beat the egg whites for the base with a pinch of salt until they form stiff peaks. Gradually add the sugar while continuing to mix. Then add the vanilla sugar and the egg yolks, one at a time. Mix the flour with the baking powder and gradually incorporate them into the mixture. Use gentle, upward motions to preserve as much air as possible from the beaten egg whites. Finally, add the cherry essence and oil. Mix until the composition is homogeneous. 3. Pour the dough into the tray Grease a large heat-resistant tray with fat and dust it with flour. Pour the dough into the tray and level it gently. Distribute the drained and floured or semolina-coated fruits over the dough. Try to spread them as evenly as possible so that each piece has both base and fruit. 4. Bake the base Preheat the oven and bake the cake for about 35 minutes. The time may vary slightly depending on the oven and the thickness of the base. After about 35 minutes, check the base with a toothpick. It should not be completely baked at this point, but it should be nearly done, so that the meringue can be placed on top without sinking into the dough. 5. Prepare the meringue While the base is baking, beat the 5 egg whites kept separate with a pinch of salt. When they start to stiffen, gradually add the 5 tablespoons of sugar. Continue to mix until you obtain a firm meringue. The sugar is added gradually, not all at once, so that the egg whites remain stable. 6. Add the meringue and finish baking Remove the tray from the oven after about 35 minutes and check the base with a toothpick. If it is nearly baked, spread the meringue over the fruits in as even a layer as possible. Put the tray back in the oven and bake the cake for another 10 minutes, until the meringue turns golden on top. Remove the cake and let it cool before slicing. The meringue is easier to cut after the cake has cooled, and the base settles better. Why I make the recipe often It is a practical cake when there are multiple seasonal fruits on hand. Cherries, sour cherries, and strawberries can be combined without the need for a separate cream or syrup. The fruits provide enough flavor, and the layer of meringue makes the cake different from a simple fruit base. Different quantities of each type of fruit can also be used, as long as the total remains around 1 kg. The most important thing is for the fruits to be well drained before reaching the tray. Tips The fruits should be left to drain sufficiently after being sprinkled with powdered sugar. If they remain too juicy, they can excessively moisten the dough. Dusting the fruits with flour or semolina should be done just before placing them on the base. A thick layer is not needed; it is enough to lightly cover them. Do not incorporate the flour vigorously. Mixing from the bottom up helps maintain the airy texture of the base. The meringue should only be added when the base is nearly baked. If added too early, it may remain wet or mix with the dough. Check the cake after the final 10 minutes of baking. The meringue should be golden, not too dark in color. Substitutions Cherries and sour cherries can be used together or separately, depending on what you have available. Strawberries can complement the fruit mix, as they are used in the original recipe. For dusting the fruits with flour, semolina can be used in the same amount. Both options serve to help the fruits not sink to the bottom of the base. Brown sugar can replace part of the white sugar. In the original recipe, a combination of 5 tablespoons of brown sugar and 10 tablespoons of white sugar was used. Variations You can change the ratio between cherries, sour cherries, and strawberries while keeping the total amount of approximately 1 kg of fruits. If you use more sour cherries, the flavor will be more tart. Cherries and strawberries yield a sweeter result, especially if they are well ripe. The cherry essence can be kept for a more pronounced flavor or used in the indicated amount in the recipe, depending on how intense the aroma of the product you have is. Serving ideas The cake is served after cooling, cut into pieces. It is suitable both as an everyday dessert and for a meal where you want to use fresh seasonal fruits. Frequently asked questions Can I use only one type of fruit? Yes. The recipe is made with cherries, sour cherries, and strawberries, but these can be combined in different proportions. The important thing is to keep approximately 1 kg of fruits in total and to drain them well. Why are the fruits dusted with flour or semolina? The fruits are dusted with flour or semolina to prevent them from sinking to the bottom of the base during baking. Additionally, draining them before use reduces moisture in the dough. When should the meringue be added? The meringue is added after about 35 minutes of baking, when the base is nearly baked. Check it with a toothpick before spreading the meringue on top. Can I use brown sugar instead of white sugar? Yes. In the original recipe, a combination of 5 tablespoons of brown sugar and 10 tablespoons of white sugar is used for the base. You can keep this division or use only white sugar. How do I know when the cake is done? The base should be nearly baked when you add the meringue, and after approximately 10 additional minutes, the meringue should turn golden. The toothpick test is done in the base before adding the meringue. Nutritional values The values below are estimates and depend on the type of fruits, the size of the pieces, and the number of servings. The calculation is indicative for one piece if the cake is divided into approximately 16 servings. Calories: approximately 250-280 kcal Protein: approximately 7-8 g Carbohydrates: approximately 40-45 g Fats: approximately 7-9 g Most of the carbohydrates come from sugar, flour, and fruits. The values may vary, especially if the pieces are cut larger or if a different amount of brown and white sugar is used. Storage and reheating Store the cake covered after it has completely cooled. It can be left at room temperature for a short period, in a cool place, or in the refrigerator if it needs to be kept longer. The meringue may change texture in the refrigerator and become softer, especially due to the moisture from the fruits. For this reason, the cake is best in the first few days after preparation. Reheating is not necessary. It is served cold or left at room temperature for a short time before being cut.
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