Cherry Gâteau with Meringue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 113 mg | (3 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 23 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
Soak the gelatin in cold water.
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.
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.
