German Meringue Cake Kirsch Baiser Torte - cooking recipe

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

Preparation

MERINGUE LAYER:
Whip egg whites until stiff; beat in sugar gradually.
Put in a wax paper lined springform pan.
Top with almonds.
Bake at 160 degrees Celsius for 30 minutes until browned.
CAKE:
Mix all ingredients starting with egg yolks, sugar, and butter.
Add dry ingredients.
Put in a greased springform pan.
Bake at 160 degrees Celsius for 30 minutes or until done.
CREME MIXTURE:
Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
Fold in cherries.
Top cake with whipped mixture.
Cut meringue into 8 pie slices and put on top of cream; chill overnight.