German Meringue Cake Kirsch Baiser Torte |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is one beautiful cake; 3 layers. For Zaar tour 6. Has cherries in it but you can make it with gooseberries or mandarin oranges; you know, fillings of fruit. Ingredients:
5 egg whites |
200 g sugar |
100 g almonds, flaked |
5 egg yolks |
100 g sugar |
100 g butter |
1 teaspoon vanilla |
125 g flour |
1 teaspoon baking powder |
600 ml whipping cream |
1 teaspoon vanilla |
1 (21 ounce) can cherry pie filling |
1 tablespoon kirsch liqueur |
Directions:
1. MERINGUE LAYER:.
2. Whip egg whites until stiff; beat in sugar gradually.
3. Put in a wax paper lined springform pan.
4. Top with almonds.
5. Bake at 160 degrees Celsius for 30 minutes until browned.
6. CAKE:.
7. Mix all ingredients starting with egg yolks, sugar, and butter.
8. Add dry ingredients.
9. Put in a greased springform pan.
10. Bake at 160 degrees Celsius for 30 minutes or until done.
11. CREME MIXTURE:.
12. Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
13. Fold in cherries.
14. Top cake with whipped mixture.
15. Cut meringue into 8 pie slices and put on top of cream; chill overnight.
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