Merveilleux cake

Degrease your bowl in which you will whistle the protein with vinegar. Put the protein and sugar in the bowl, mix for a moment and then beat for 10 minutes until a sturdy meringue, sieve the flower sugar and mix firmly into a beautiful shiny meringue in which all sugar is dissolved.

Take 2 baking trays and cover them with silicone matt or baking paper. Use a baking tin as a size, and divide the meringue on the 2 plates on the basis of your baking tin, iron out as evenly as possible and remove baking tin.

Bake 2 hours in a 90 ° oven, let the oven close and let it cool in. Meanwhile, make the chocolate chips, scrape chocolate with a potato peeler until it is completely raised. Beat the whipped cream with vanilla and sugar.

Cover your shape with plastic strap or baking paper and put on a flat baking sheet. Place the cooled meringue in it, distribute about half of the whipped cream in and spread evenly. Put the other meringue on it, pay attention: the bottom of it becomes the top, so it is nice and tight and even. In the freezer for minus 4 hours.

Demize it and spread the sides and top evenly with the whipped cream. Take the chocolate and push the flakes around in the whipped cream. Sprinkle the top generously with it. Finish with a few whipped cream roses on top and insert the cherries. Finish with some powdered sugar.