Cherry Cake with Meringue

Cherry Meringue Cake: The Sweet Delight of Summer

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

When it comes to desserts, few recipes rival the charm and delicacy of Cherry Meringue Cake. This cake combines a soft, flavorful base with airy meringue, topped with juicy cherries, creating a perfect harmony of textures and flavors. Its origins are rooted in the culinary traditions of many cultures, but what matters is that each slice reminds us of sunny summer days spent with loved ones.

Ingredients

For the base:
- 3 egg yolks
- 100 ml oil (preferably sunflower for a neutral taste)
- 100 g sugar (about a heaping cup)
- 1/2 cup milk (fresh, whole is ideal)
- 1 small cup of flour (sifted)
- 1 teaspoon of ammonia quenched with lemon juice (for a fluffy base)
- A pinch of salt
- 250 g ripe cherries, pitted and halved

For the meringue:
- 3 egg whites (at room temperature, for a more stable foam)
- A pinch of salt
- 8 tablespoons of sugar (fine, for a smoother texture)
- 100 ml concentrated cherry or sour cherry juice (for an intense flavor)

For decoration:
- 250 g cherries, finely chopped (optional, for an attractive look)

Step-by-Step Instructions

1. Preparing the base: In a large bowl, mix the egg yolks with a pinch of salt and sugar until the mixture becomes creamy and light in color. Add the oil and milk, mixing well to incorporate all ingredients.

2. Add the flour and ammonia: Sift the flour and ammonia quenched with lemon juice into the mixture. Gently mix with a spatula or with a mixer on low speed until there are no lumps. It is essential not to overmix to keep the base fluffy.

3. Prepare the baking pan: Line a baking pan of approximately 22/27 cm with parchment paper. Pour the batter into the pan, smoothing it out with a spatula. Sprinkle the halved cherries evenly over the batter.

4. Bake the base: Preheat the oven to 200°C. Bake the base for 5 minutes on high heat, then reduce the temperature to 160°C and continue baking for 15 minutes, or until the edges turn golden and the base is well baked. Test with a toothpick: if it comes out clean, the base is ready.

5. Prepare the meringue: In a clean bowl, beat the egg whites with a pinch of salt using a mixer on medium speed. When the egg whites start to become frothy, gradually add the sugar in a thin stream, continuing to mix until the meringue becomes firm and glossy. Add the concentrated cherry juice and mix again to incorporate.

6. Assembly: Remove the base from the oven and pour the meringue evenly on top. Sprinkle the finely chopped cherries over the meringue for an attractive look.

7. Final baking: Put the cake back in the oven and bake for another 10 minutes on low heat, until the meringue turns slightly golden. Turning off the oven and leaving the cake to cool inside will prevent the meringue from cracking.

8. Serving: Once completely cooled, cut the cake into suitable servings. It is delicious both warm and cold.

Practical Tips

- Cherries: Use fresh, ripe cherries for the best flavor. If fresh cherries are not available, you can use canned cherries, but make sure to drain them well.
- Meringue: It is important that the bowl and utensils used for the meringue are completely clean and dry. Grease can prevent the meringue from setting.
- Variations: You can experiment with other seasonal fruits, such as peaches or strawberries, to create a different cake. You can also add a few drops of vanilla essence to the meringue for extra flavor.

Nutritional Benefits

Cherry Meringue Cake is not only delicious but also a good source of vitamins, thanks to the antioxidant-rich cherries. The flour adds carbohydrates, while the oil provides healthy fats. It is a perfect dessert to satisfy your sweet tooth without feeling guilty.

Frequently Asked Questions

- Can I use another type of oil? Yes, but a neutral-flavored oil is best to avoid altering the cake's taste.
- How can I tell if the meringue is ready? The meringue is ready when it forms firm, glossy peaks, and the sugar is completely dissolved.
- Can I freeze the cake? It is recommended not to freeze the cake with meringue, as it may become watery upon thawing. However, you can freeze the plain base and add the meringue before serving.

Serving Suggestions

Cherry Meringue Cake is perfect to be served alongside a scoop of vanilla ice cream or with a cup of fruit tea. Additionally, a drizzle of chocolate sauce or cherry syrup on top will add an extra burst of flavor.

I wish you a good appetite and enjoy every slice of this delicious cake! Don't forget to share the final result with your loved ones, as a savory cake deserves to be savored together!

 Ingredients: Tray 22/27cm Base: 3 egg yolks 100 ml oil 100 g sugar (a heaping cup) 1/2 cup milk 1 small heaping cup of flour 1 teaspoon of ammonia extinguished with lemon juice a pinch of salt 250 g of ripe cherries, pitted and halved. Meringue: 3 egg whites a pinch of salt 8 tablespoons of sugar 100 ml concentrated cherry or sour cherry juice. Decoration: 250 g finely chopped cherries.