German Meringue Cake Kirsch Baiser Torte

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• meringue layer

• 5  egg whites
• 200  g sugar
• 100  g  almonds, flaked

• cake layer

• 5  egg yolks
• 100  g sugar
• 100  g butter
• 1  teaspoon vanilla
• 125  g flour
• 1  teaspoon baking powder

• creme mixture

• 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.