Fruit cake

Cherry Meringue Cake - An Irresistible Delight

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Number of servings: 12

Welcome to the wonderful world of desserts! Today, I invite you to experience a cherry cake recipe that combines the light texture of meringue with the flavor of fresh fruits, resulting in a dessert that will delight your senses. This cake is perfect for summer days when cherries are in full season and is ideal to be served alongside a cup of tea or coffee. Let's get started!

Ingredients needed

- 9 eggs (preferably fresh and from free-range hens)
- 250 g sugar (you can experiment with brown sugar for a more intense flavor)
- 4 sachets of vanilla sugar (or you can use natural vanilla extract)
- 100 ml oil (sunflower or canola oil is ideal, but you can also try olive oil for a distinct note)
- 250 g flour (wheat flour is the most common, but you can replace 50 g with whole wheat flour for added fiber)
- 1 sachet of baking powder
- Grated zest of 1 lemon (this ingredient will add freshness and a citrus flavor)
- 300 g pitted cherries (or a combination with strawberries, as you did, for an interesting mix of flavors)

Preparing the cake

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no traces of yolk remain in the egg whites; otherwise, they won’t whip well.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a stiff and glossy meringue. It is essential that the meringue is well whipped, as this will give the cake an airy texture.

3. Preparing the yolks: In another bowl, whisk the yolks with the oil, as you would for mayonnaise. This technique will help emulsify the ingredients, ensuring that the cake will be soft and moist.

4. Combining the ingredients: Add the yolk mixture over the egg white meringue. Use a spatula and gently fold in with up-and-down motions to avoid losing the volume of the meringue.

5. Incorporating the flour: In another bowl, sift the flour with the baking powder. Gradually add the flour, one tablespoon at a time, gently mixing with the spatula to maintain the air in the meringue. Finally, add the grated lemon zest to enhance the flavor.

6. Preparing the baking tray: Line a 35x25 cm tray with parchment paper, ensuring it is well secured so it doesn’t come off. Pour the mixture into the tray and level it evenly.

7. Adding the fruits: Sprinkle the pitted cherries (you can also use strawberries, as you chose) over the entire surface of the cake mixture. They will add a delicious contrast and a splash of color.

8. Baking: Preheat the oven to 180 degrees Celsius. Place the tray in the oven and bake for approximately 40-45 minutes. Test the cake with a toothpick – if it comes out clean, the cake is ready!

9. Cooling and serving: Let the cake cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely. After cooling, dust the cake with powdered vanilla sugar for an elegant look.

Useful tips

- Choose fresh fruits: Fresh cherries are the best, but you can also use frozen cherries. Make sure to thaw and drain them well before adding them to the cake.
- Variations: You can replace cherries with other seasonal fruits, such as peaches, apricots, or blueberries. Each variation will bring a different and interesting flavor.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Add a drizzle of chocolate sauce for a more decadent dessert.

Nutritional benefits

This cherry cake is not only delicious but also offers nutritional benefits: cherries are rich in antioxidants, vitamin C, and fiber, which are essential for a healthy diet. Additionally, eggs provide quality protein, and oil adds healthy fats.

Frequently asked questions

- What can I do if I don’t have fresh eggs? You can use pasteurized eggs or even egg substitutes, but the final result may vary.
- How can I store the cake? Placed in an airtight container, the cake can be stored in the refrigerator for up to 3 days. You can freeze it to enjoy later.
- Can I use gluten-free flour? Yes, you can try using a gluten-free flour blend, but the textures and taste may vary.

So now that you have all the necessary information, it’s time to get cooking! Simple, quick, and delicious, this cherry cake will surely become a family favorite. Don’t forget to share the result with your loved ones – cooking is always more enjoyable when shared! Enjoy!

 Ingredients: 9 eggs, 250 g sugar, 4 packets of vanilla sugar, 100 ml oil, 250 g flour, 1 packet of baking powder, grated zest of 1 lemon, 300 g pitted cherries (I also added about 2-3 strawberries)

 Tags:  fruit cake cherry pie