Cherry Slices with Meringue Topping

Mix flour with sugar and vanilla sugar. Add egg yolks and butter cubes. Knead first with the dough hook of the hand mixer, then briefly with your hands until smooth. Cover and chill for about 1/2 hour.

Grease a grease pan (approx. 32 x 39 cm and approx. 3.5 cm deep). Roll out the dough on it and prick it a few times with a fork. Pre-bake in the preheated oven at 175 °C convection oven for about 12 minutes.

In the meantime, drain and dry the cherries for the meringue.

Whip the egg whites with salt in batches until stiff. While continuing to beat, add the sugar and vanilla sugar. Continue beating until sugar is completely dissolved. Fold in cornstarch and cherries.

Sprinkle the almond kernels on the pre-baked cake base. Spread the cherry meringue on top. Bake in preheated oven at 150 °C convection oven for about 45 minutes (if necessary, cover after about 15 minutes). Let cool completely.

Sprinkle the slices with powdered sugar and serve.

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