Meringue-Topped Cake with Cherries

Ingredients

• Pitted cherries (fresh or thawed frozen)
• Sugar (for macerating cherries)
• Cake batter ingredients (standard open-crumbed fruit cake base)
• Egg whites (for meringue)
• Sugar (for meringue)

Steps

1. 1

   Preheat the oven. If using a dark-colored or nonstick springform pan, set the temperature slightly lower than for a light-colored pan as directed by the specific pan finish.

2. 2

   Macerate the pitted cherries with a small amount of sugar to draw out excess juices, preventing the cake from becoming soggy.

3. 3

   Prepare the cake batter and spread it into the springform pan.

4. 4

   Scatter the macerated cherries onto the batter before baking; they will naturally settle into a jam-like layer at the bottom during the cooking process.

5. 5

   Bake the cake until set. Once the cake is out of the oven, begin whipping the egg whites for the meringue.

6. 6

   Whip the egg whites and sugar until they attain the correct volume. Use the meringue immediately to prevent it from losing loft or curdling.

7. 7

   Dollop the meringue onto several spots across the surface of the hot cake to distribute the weight, rather than piling it in the center. Use a light hand to spread it into swirls and peaks.

8. 8

   Slide the cake back into the oven for a few minutes until the meringue crown is golden.

9. 9

   Allow the cake to cool completely before releasing from the springform pan.

Notes

The meringue is delicate; do not whip it until the cake is finished its first bake. Serve the day it is baked for best texture. If storing, refrigerate tented with foil for up to one day and bring to room temperature before serving.

Nutrition per serving

• dessert
• cake
• cherries
• meringue
• baked
• fruit-cake
• romanian-inspired