German Meringue Cake Kirsch Baiser Torte

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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.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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