Cherry meringue cake

Fluffy Egg White Cake with Sour Cherries: a delicacy that combines the perfect aeration of egg whites with the tart flavor of sour cherries. This recipe is ideal for those days when you crave a simple, quick, yet absolutely delicious dessert. Whether you have leftover egg whites in the freezer or simply want to treat your family to an innovative dish, this cake will surely impress.

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

Necessary ingredients
- 700 ml egg whites (approximately 2 full cups)
- 4 egg yolks
- 600 g sugar
- 500 g flour
- 500 g sour cherries (frozen, do not thaw)
- 150 g dried cranberries (optional, can be replaced with more sour cherries)
- 150 ml oil
- 2 teaspoons cherry essence (or another fruit essence, to taste)
- A pinch of salt
- ½ packet baking powder
- 1 tablespoon cocoa powder
- Powdered sugar for decoration

Brief history
The egg white cake with sour cherries is a traditional dessert that has gained popularity due to its simplicity and refined taste. It is popular in various versions, where different fruits can be used, but the combination with sour cherries offers a perfect contrast between sweet and sour. Over time, housewives have adapted the recipe, experimenting with different types of flour or adding secret ingredients, such as chocolate or nuts.

Preparation techniques
1. Preparing the egg whites: If using frozen egg whites, take them out of the freezer a few hours beforehand and let them thaw at room temperature or in the refrigerator. This is essential for achieving a perfect foam.

2. Whipping the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them at medium speed until bubbles start to form. Increase the speed and continue to beat until the egg whites become very stiff and glossy. This step is crucial for obtaining an airy cake.

3. Sweetening: Gradually add the sugar, one tablespoon at a time, continuing to beat. It is important to ensure that the sugar is completely incorporated before adding the next portion. When the egg whites are ready, they should form stiff peaks.

4. Incorporating the yolks: Add the yolks one at a time, homogenizing the mixture with a spatula or wooden spoon.

5. Adding the oil: Gradually pour in the oil, mixing constantly. This will help improve the texture of the cake.

6. Flour and baking powder: Sift the flour together with the baking powder. Gradually add the flour to the mixture, gently folding with a spatula to avoid losing the air from the egg whites.

7. Adding essence and fruits: Incorporate the cherry essence and, if using, the dried cranberries. This is the time to play with flavors! Gently mix to avoid destroying the airy structure.

8. Preparing the cocoa dough: Set aside 6 tablespoons of the dough and mix them with cocoa. This dough will add a visual and taste contrast to your cake.

9. Assembling the cake: Line a large baking tray with butter and breadcrumbs or use parchment paper. Pour half of the dough mixture into the tray, then add the cocoa dough, evenly distributed. Finally, pour the remaining mixture on top.

10. Baking: Preheat the oven to 180°C and bake the cake for about 40 minutes. Check if it's baked by doing the toothpick test: insert a toothpick in the center, and if it comes out clean, the cake is ready.

11. Cooling: Turn off the heat and let the cake cool in the oven for a few minutes, then take it out and let it cool completely on a rack.

12. Serving: Cut the cake into pieces and dust with powdered sugar. It is absolutely delicious served alongside a fragrant coffee or a glass of cold milk.

Practical tips
- Storing egg whites: If you have frozen egg whites, make sure they do not contain water or other impurities before using them.
- Alternative with other fruits: Instead of sour cherries, you can experiment with raspberries, strawberries, or even peaches. Each variation will offer a different but delicious taste.
- For a special touch: Add some chopped nuts or chocolate chips to the dough for an extra texture and flavor.

Frequently asked questions
1. Can I use only fresh egg whites?
- Absolutely! Fresh egg whites are excellent and will work just as well.

2. What can I do if the cake didn’t rise well?
- Make sure you whipped the egg whites enough and incorporated them carefully into the mixture. Also, check the oven temperature, as too high a temperature can lead to uneven baking.

3. How do I keep the cake fresh?
- Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week. You can also freeze it to enjoy later.

This egg white cake with sour cherries is not just a dessert, but also a way to bring joy in every bite. It can be prepared quickly, giving you the chance to enjoy moments spent with family, accompanied by a coffee or fragrant tea. So, gather the necessary ingredients and let yourself be carried away by the magic of cooking!

 Ingredients: 700 ml egg whites (2 full cups) 4 egg yolks 600 g sugar 500 g flour 500 g cherries (I had frozen ones) 150 g dried cranberries (if you don't have them, you can use more cherries) 150 ml oil 2 teaspoons cherry essence (or something else if you don't have it) 1 pinch of salt 1/2 packet baking powder 1 tablespoon powdered cocoa sugar

 Tags:  meringue cake cherry cake