Merengue cake with strawberries and cherries

Preheat the oven to 170 ° C. On baking paper, mark 4 circles with Ø 20 cm as far apart as possible and not too close to the edge. Place the baking paper on the baking tray or spread it over 2 plates.

Beat the egg whites, possibly with a few drops of food coloring, in a fat-free bowl until soft foam. During the beating, gradually add the sugar and whisk until firm foam (if you turn the bowl upside down the foam should not slip).

Fold in the cornstarch and lemon juice.

Divide this batter over the circles on the baking paper. Smear it slightly more smoothly with the back of a damp spoon and keep in mind that the batter will drain during baking. Set the oven temperature to 120 ° C and bake the merengues for 1 hour and 15 minutes. The bottoms must be hard and crunchy on the edge and a bit chewy in the middle.

Turn the oven door ajar and leave the bottoms in the oven until the oven has cooled down.

Whip the whipped cream and fold it through the vanilla quench. Spread 3 merengue beds with them and divide strawberries, sprinkled with balsamic vinegar, and drained cherries.

Stack into a cake and decorate the top with a little vanilla cream and fresh cherries.