Cherry Pie with Coconut Meringue

A great cake recipe for any occasion:

Beat light butter and sugar until creamy. Fold in egg. Combine flour, cornstarch and baking powder and fold by tablespoonfuls into the meringue, then fold in milk.

Fill the dough into a greased cake springform pan (26 cm ø). Bake at 175 °C for 20 minutes. Remove and cool in the pan.

Drain cherries, collect juice. Measure out a quarter l of cherry juice, bring to a boil. Mix maizena (cornstarch) with a little water until smooth, add to juice, bring to boil and add cherries.

Cool cherry compote a little and spread evenly on the bottom. Allow compote to set.

Whip egg whites with a pinch of salt until stiff. Gradually add sugar and continue beating until hearty. Fold in coconut flakes.

Spread the macaroon mixture on the cherry compote.

Bake cake at 175 °C for 25-30 minutes and cool in the pan.

Dust the cooled cake with cocoa powder.

* From Brigitte

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