Almond Meringue Cherry Cake

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Almond Meringue Cherry Cake
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Health Score:
35 / 100
2 h. 30 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie360 cal.(17 %)
Protein4 g(4 %)
Fat21 g(18 %)
Carbohydrates33 g(22 %)
Sugar added25 g(100 %)
Roughage0.8 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.8 mg(15 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0 mg(0 %)
Folate15 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C3 mg(3 %)
Potassium74 mg(2 %)
Calcium23 mg(2 %)
Magnesium13 mg(4 %)
Iron0.6 mg(4 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids11.7 g
Uric acid5 mg
Cholesterol114 mg
Complete sugar26 g


For the batter
5 eggs
150 grams sugar
1 pinch salt
1 tsp lemon zest
80 grams butter
70 grams Pastry flour
70 grams Potato flour
Baking powder
For the meringue
3 egg whites
80 grams sugar
60 grams almonds
1 tsp Pastry flour
For the cream
250 grams softened butter
100 grams powdered sugar
1 Tbsp Red currant jelly
4 Tbsps Cherry brandy
Red Food coloring
For the syrup
50 grams sugar
125 milliliters Cherry brandy
For the garnish
50 grams or 1.8 ounces ground almonds, almond flakes and) powdered sugar
How healthy are the main ingredients?

Preparation steps


For the batter: Separate eggs. Beat egg white with 50 grams (approximately 1.8 ounces) of sugar until stiff. Beat egg yolks with remaining sugar, salt and lemon zest until frothy. Melt butter. Fold whites into yolk mixture. Combine flour, potato flour and baking powder. Fold into batter with butter. Line the bottom of a springform pan (24 cm or 10 inches in diameter) with parchment paper. Pour batter into pan and bake in an oven preheated to 175°C (approximately 350°F) for 45-50 minutes.

Remove and let cool for 10 minutes, then release from pan and let cool on a wire rack. 


For the meringue: Beat whites until stiff. Add 40 grams (approximately 1.5 ounces) of sugar. Fold in almonds, remaining sugar and flour. Line two baking sheets with parchment paper. Pour meringue onto each baking sheet and spread into a 24 cm (approximately 10-inch) disk. Bake in an oven preheated to 150°C (approximately 300°F) for 20-25 minutes

Remove and let cool on a wire rack.


For the cream: Beat butter, powdered sugar, jelly and cherry brandy. Add a few drops of food coloring.

For the syrup: Boil 125 ml (approximately 0.5 cups) of water boil and sugar until syrupy. Stir in cherry brandy, remove from heat and let cool. Spread syrup onto cooled cake. 


Place a meringue on a cake plate and cover with 1/3 of cream. Top with soaked cake and add another third of cream. Top with remaining meringue and cover cake with remaining cream.


Toast almonds in a dry pan and let cool. without fat roasting, pour it on a plate and let cool. Sprinkle almonds onto cake. Press flaked almonds onto cake edge. Dust cake with powdered sugar. Chill for 2-3 hours, then slice and serve.