Cherry Meringue Cake
I've always been a cherry person - but even more so since I now have my very own cherry tree in the Schrattenthal valley. Even as a child, cherries were my absolute favourite summer fruit that had a variety of uses aside from just being a delicious snack, from competitive cherry pit spitting to us girls using cherry pairs as decorative ear accessories.
Das tolle an Kirschen: sie schauen nicht nur super gut aus, sie sind auch super gesund. Sie enthalten neben vielen Mineralstoffen vor allem eine Menge Vitamin C. Was sie aber zu einem absoluten Star unter dem Kernobst macht, ist das sogenannte Anthocyanen. Dieser Farbstoff, der die Kirschen in seiner roten Pracht erstrahlen lässt, zählt zu den Polyphenolen. Anthocyane haben eine nachgewiesene Schutzwirkung gegen z.B. Entzündungen, vorzeitige Alterung und vermutlich sogar gegen Krebs. Auch sollen Kirschen gut sein bei Rheuma und die Schmerzen lindern. Vor allem Weichseln, also Sauerkirschen, wird diese Wirkweise nachgesagt, da sie einen sehr hohen Anteil des natürlichen Farbstoffes Anthocyan haben.
(c) Julia Stix für maxima Gourmet Extra, August 2016
Cherry Meringue Cake
1 large springform pan
Ingredients:
- 650g cherries
- 4 eggs
- 250g caster sugar
- 1 packet vanilla sugar
- ½ lemon
- 125ml sunflower oil
- 125ml water
- 1 pinch of salt
- 250g flour (coarse)
- 2 tsp baking powder
For the meringue:
- 4 egg whites
- 1 TBSP caster sugar
Preparation:
- Preheat the oven to 180°C (fan) or 200°C (upper/lower). Remove the stems and pits from the cherries. Separate the eggs, combine the yolks with the vanilla sugar, caster sugar and lemon rind in a bowl and mix until frothy. Slowly add the oil and water while whisking.
- Whisk the egg whites with a pinch of salt and a tablespoon of caster sugar until they form soft peaks. Carefully fold the stiff egg whites into the oil and water batter together with the sifted flour and the baking powder. Combine well.
- Pour the batter into a greased, round, large springform, top with half the cherries and bake for 30 minutes.
- In the meantime, whisk 3 more egg whites with a tablespoon of sugar until they form soft peaks and fold in the rest of the cherries. Remove the finished cake from the oven, spread the egg whites with the cherries on top and return to the oven for another 20 minutes at 150°C. Keep checking the egg whites for colour.
