Cherry Gâteau with Meringue

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Cherry Gâteau with Meringue
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Health Score:
25 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
317
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie317 cal.(15 %)
Protein5 g(5 %)
Fat18 g(16 %)
Carbohydrates32 g(21 %)
Sugar added18 g(72 %)
Roughage0.7 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E0.6 mg(5 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0 mg(0 %)
Folate36 μg(12 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C4 mg(4 %)
Potassium113 mg(3 %)
Calcium47 mg(5 %)
Magnesium10 mg(3 %)
Iron0.6 mg(4 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids8.7 g
Uric acid11 mg
Cholesterol81 mg
Complete sugar23 g

Ingredients

for
16
For the cake
125 grams Margarine (or butter)
100 grams sugar
2 packets Vanilla sugar
1 packet grated Lemon peel
4 eggs
200 grams Pastry flour
Baking powder
80 grams powdered sugar
For the filling
500 grams Sour cherry
3 Tbsps sugar
8 sheets gelatin
3 packets Vanilla sugar
500 milliliters Whipped cream
3 Tbsps Cherry brandy
To build and serve the cake
3 Tbsps Cherry brandy (for soaking)
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamMargarinesugarsugaregg

Preparation steps

1.

For the cake: Whip the margarine until light and fluffy. Stir in the sugar, vanilla sugar and lemon zest. Separate 2 eggs. Stir the egg yolks and remaining whole eggs into the butter mixture then sift and fold in the flour and baking powder. Grease a 26 cm (approximately 10-inch) springform pan, fill with the batter, smooth the surface and bake at 175°C (approximately 350°F) for 35-40 minutes.

2.

Whip the remaining egg whites until stiff with the powdered sugar. Let the cake cool for 20 minutes then spread the meringue and bake until golden brown. Remove from the pan and let cool on a wire rack.

3.

For the filling: Rinse the cherries, remove the stems and pit. Toss the cherries with the sugar and 1 teaspoon vanilla sugar and gently heat until the sugar dissolves. Let cool.

4.

Soak the gelatin in cold water.

5.

Whip the cream with the remaining vanilla sugar. Heat the kirsch in a small saucepan. Squeeze the excess water from the gelatin and gently dissolve in the kirsch. Stir into the whipped cream then fold in the cherries. Chill for 45-60 minutes, until the cream just starts to set.

6.

Cut the cake into 2 horizontal layers. Arrange a cake ring around the bottom layer, soak with kirsch then spread the filling over top and smooth the surface. Add the top cake layer and press in lightly. Set in a cool place for 4-6 hours. Carefully remove the cake ring and place the cake on a cake plate. Dust with powdered sugar to serve.

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