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Cherry and meringue sand cake

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732
Kitchen World
Calorie content 214.6 kcal
Portions 9 port.
Cooking time 75 minutes
Proteins * 7.7 g
Fats * 13.4 gr.
Carbohydrates* 26.2 gr.
* per 100 gr. product
Cherry and meringue sand cake
Content

Lovers of sweet desserts will like it. Delicate and crispy meringue goes well with light berry sourness and looks very impressive. This dish will look great on a festive table.

Ingredients

Cooking process

step 1 out of 10
The oil must be taken from the refrigerator, or even better, put it in the freezer first, for 5-10 minutes. Cut it into small pieces or grate it on a coarse grater, transfer to a deep bowl, add flour, salt and sugar and mix thoroughly. Your task is to grind all the ingredients into large crumbs.
step 2 out of 10
Add the egg to the resulting crumb and mix.
step 3 out of 10
Knead the dough until smooth, being careful not to use your hands to prevent the butter from actively melting. Form a ball, wrap in cellophane or plastic wrap and refrigerate for half an hour.
step 4 out of 10
While the dough is resting, prepare the filling. Put the cherries, brown sugar and cinnamon in a deep saucepan, add 2/3 of the cherry juice and bring to a boil over low heat. Cook the berries for 5 minutes, stirring constantly. Dissolve the starch in the remaining juice and add to the saucepan. Stir well and cook for a while, stirring vigorously. When the mixture begins to thicken, remove the saucepan from the heat and, while stirring, cool the contents to room temperature.
step 5 out of 10
Roll out the chilled dough to the size of your shape, adding a few more centimeters to form the sides, tamp and prick the bottom of the base with a fork. You can carefully cut off the excess with a knife. If you use a split form, the bottom and sides can be made separately, and the seam can be simply smoothed out.
step 6 out of 10
Spread the ground almonds evenly over the bottom of the base.
step 7 out of 10
Put the cherry filling on top of the nut crumbs and put the pie in an oven preheated to 200̊C for 20-25 minutes.
step 8 out of 10
In the meantime, beat the meringue eggs, remove the yolks, and beat the whites and sugar until firm peaks. Transfer the meringue to a piping bag with a curly nozzle.
step 9 out of 10
Remove the cake from the oven and place the protein mass on top of it. If you wish, you can mix in some sugar and cinnamon and sprinkle the meringue on top. Put the cake back in the oven and bake for another 8-10 minutes at the same temperature and with the convection turned on.
step 10 out of 10
Cool the finished cake on a wire rack so that condensation does not soak the bottom.
Bon Appetit!

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