German Meringue Cake Kirsch Baiser Torte

• 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

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.

meringue layer, egg whites, sugar, almonds, cake layer, egg yolks, sugar, butter, vanilla, flour, baking powder, creme mixture, vanilla, cherry pie filling

Taken from www.food.com/recipe/german-meringue-cake-kirsch-baiser-torte-424904 (may not work)