Heavenly Cake with Sour Cherries – A Heavenly Delight!

1. Cream butter, 130 g sugar, 4 egg yolks, and 1 whole egg until fluffy.

2. Mix flour with baking powder, sift in, and fold into the batter.

3. Distribute batter evenly into 2 springform pans (26 cm and 28 cm) or bake in halves one after the other.

4. Beat 4 egg whites until stiff, gradually add 200 g sugar. Spread half of the meringue on each cake layer and sprinkle with sliced almonds.

5. Bake at 160°C fan (320°F) for about 25–30 minutes.

6. Drain the cherries, fill the juice with water up to about 450 ml. Mix some juice with the pudding powder, bring the rest to a boil, stir in the powder, thicken, and fold in the cherries. Let cool.

7. Place the larger cake layer into a cake ring. Spread the cherry mixture on top and let cool.

8. Whip cream with stabilizer (and optional sugar) until stiff. Spread over the cooled cherry layer.

9. Cut the second cake layer into 12 pieces and place as a lid on top.

💡 Tips:

• The thin batter rises beautifully because of the meringue – no worries!

• Score the top layer before placing it on – this helps keep the cream in place.

• Instead of placing the top layer, you can pipe the cream for a more festive look!

The Heavenly Cake with Sour Cherries is more than just a cake – it’s a little masterpiece combining simplicity and sophistication. The crunchy almond-meringue layer, juicy cherries, and creamy whipped cream melt together into a taste experience that will lift you straight to cake heaven.

Enjoy and happy baking!