Meringue cake with cherries and almonds

Cherry and Almond Egg White Cake

A dessert that combines the delicacy of whipped egg whites with the sweetness of cherries and the crunchiness of almonds is always an inspired choice. This egg white cake recipe is not only easy to prepare, but it also offers an explosion of flavors that will delight the taste buds of your loved ones. Whether it's for a special occasion or simply a moment of personal indulgence, this cake will quickly become a staple in your culinary repertoire.

Preparation Time
- Preparation time: 15 minutes
- Baking time: 30-35 minutes
- Total time: 50 minutes
- Number of servings: 8

Ingredients
- 6 egg whites
- 6 tablespoons of sugar
- 6 tablespoons of oil (preferably sunflower or light olive oil)
- 6 tablespoons of flour
- Pitted cherries (about 200 g, fresh or frozen)
- Sliced almonds (about 50 g)
- A pinch of salt

Necessary Utensils
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- Loaf pan (about 25 cm x 10 cm)
- Parchment paper
- Oven

Nutritional Information
This egg white cake is a lighter choice compared to traditional cakes made with whole eggs, having a lower fat content. Additionally, cherries add antioxidants, vitamins, and minerals, while being low in calories. Each serving has approximately 150 calories, making it a more diet-friendly dessert.

Step by Step: Preparing the Cake

1. Preparing the Ingredients: Make sure the egg whites are at room temperature, as they will whip better. If using frozen cherries, let them thaw and drain well to avoid excess water.

2. Whipping the Egg Whites: In a large bowl, add the 6 egg whites and a pinch of salt. Use an electric mixer to beat them at medium speed until they become frothy. This is when the air is incorporated, giving the cake a light and fluffy texture.

3. Adding the Sugar: Continue to beat the egg whites and add the sugar, one tablespoon at a time. Make sure to mix well after each addition. This way, you will achieve a firm and glossy meringue.

4. Incorporating the Oil: Once the sugar is completely dissolved, add the oil, one tablespoon at a time, and mix gently. This step helps to maintain moisture in the cake.

5. Adding the Flour: Sift the flour directly into the mixture, being careful to sprinkle it in. Use a spatula to gently fold it in, from the bottom of the bowl to the top. It is essential not to overmix to avoid breaking the air bubbles in the egg whites.

6. Cherries and Almonds: Finally, add the drained cherries and sliced almonds. Gently fold them in so that they are evenly distributed throughout the batter.

7. Preparing the Pan: Grease the loaf pan with a little oil and line it with parchment paper. This will prevent the dessert from sticking and make it easier to remove from the pan.

8. Baking the Cake: Pour the batter into the pan and level the surface with a spatula. Preheat the oven to 180 degrees Celsius and bake the cake for 30-35 minutes. Check if it's done by using a toothpick: insert a toothpick into the center of the cake; if it comes out clean, the dessert is ready.

9. Cooling and Serving: Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice it and serve it with a cup of tea or coffee, or even with vanilla ice cream for a contrast of temperatures and textures.

Practical Tips
- Buy Fresh Cherries: If it's cherry season, opt for fresh, quality ones. The taste will definitely be more intense.
- Use Pasteurized Egg Whites: If you're unsure about the freshness of your eggs, you can opt for store-bought pasteurized egg whites.
- Add Flavors: You can add a teaspoon of vanilla or almond extract for an extra flavor boost.
- Variations: Instead of almonds, you can use walnuts or pistachios, and cherries can be replaced with other fruits like raspberries or blueberries.

Pairings and Serving Suggestions
This egg white cake pairs wonderfully with warm chocolate sauce or a caramel glaze. Additionally, serve it with a scoop of fresh whipped cream or Greek yogurt for a delicious contrast.

Frequently Asked Questions
- Can I use whole eggs instead of egg whites?
I do not recommend it, as the texture will be different. Egg whites provide a lighter and airier structure.

- Can I freeze the cake?
Yes, you can freeze it, but make sure it is well covered to avoid freezer burn.

- How can I improve the texture?
Make sure the egg whites are beaten well and do not overmix the batter after adding the flour.

Conclusion
This egg white cake with cherries and almonds is not just a simple dessert, but also an opportunity to explore new combinations of flavors and textures. Whether you enjoy it with your loved ones or prepare it for a special occasion, the result will always be delicious. So, let your creativity flow and enjoy every slice! Bon appétit!