🧁 Instructions
1. Preheat and prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×13-inch (or similar) baking pan with parchment paper.
2. Prepare the batter
- Separate the eggs.
- In one bowl, beat egg whites with a pinch of salt to soft peaks.
- In another bowl, beat egg yolks with the sugar and vanilla until pale and thick. Add lemon zest if using.
- Gently fold the whites into the yolk mixture.
- Sift in the flour and baking powder, folding gently until fully combined.
3. Add cherries
- Pour the batter into your prepared pan.
- Distribute the sour cherries evenly on top — they’ll sink slightly while baking, giving that signature look.
4. Bake
- Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
5. Finish
- Let cool completely, then dust with powdered sugar before slicing.
💡 Tips:
- If using jarred cherries: drain very well and pat dry to avoid a soggy cake.
- Want extra cherry punch? Add a few chopped cherries into the batter before pouring it into the pan.
- Add a spoon of sour cream to the batter for a richer texture (optional).
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📹 Title: “Taste of Hungary: Meggyes Piskóta Straight From My Grandma’s Kitchen 🇭🇺🍒”
🎙️ Voiceover: “This isn’t just a cake — it’s a summer memory in every bite. Sour cherries, fluffy sponge, and a dusting of love on top. Just like my grandma made.”
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