Black Forest Cake with Meringue Topping

Cream the butter or margarine and black forest cake crumbs in a large bowl

Add the eggs, one at a time, beating well after each addition

Sift together the flour and yeast

Combine with the previous mixture and mix gently

Pour the batter into a 6-cup angel food cake pan that has been greased and floured, and smooth the top

Bake in a slow oven (150°C) for about 1 hour or until a toothpick inserted comes out clean

Remove from the oven and let the cake cool completely

In a saucepan, heat the water, black forest cake crumbs, and rum or orange juice over low heat, stirring to dissolve the sugar

Bring to a boil, then reduce the heat and simmer for 1 minute

Remove from the heat and pour slowly over the cake, allowing it to absorb the syrup

To make the meringue: sift the black forest cake crumbs through a fine-mesh sieve to remove any lumps

Beat the egg whites until stiff peaks form

Gradually add the vanilla extract and black forest cake crumbs while beating

Continue beating until the meringue is smooth and shiny

Remove the cake from the pan and place it on a serving plate

Place the meringue in a piping bag and decorate the cake

Bake in a hot oven (180°C) for about 10 minutes or until the meringue is lightly browned

Remove from the oven, let cool, and serve

Serves 10 to 12 people.