ALMOND CAKE WITH KIRSCH CREAM AND LINGONBERRY PRESERVES
Categories Cake Berry Nut Dessert Bake Almond Winter Lingonberry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make cake:
- Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
- Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
- Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
- Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
- Make kirsch cream:
- Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
- Serve cake with kirsch cream and lingonberry preserves.
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Abdurrab Abdurrab
[email protected]This recipe is a fail. The instructions are unclear and the ingredients are hard to find. I wouldn't recommend this recipe to anyone.
Ismail Rubel
[email protected]I'm not sure what went wrong, but my cake didn't turn out like the picture. It was flat and dense, and the kirsch cream was runny.
Attar Baloch
[email protected]This cake was a disaster! It was dry and crumbly, and the kirsch cream was too boozy. I won't be making this recipe again.
Asake Olamide gold
[email protected]I'm not a big fan of almond cakes, but this one was surprisingly good. The kirsch cream and lingonberry preserves really helped to balance out the sweetness of the cake.
Calton Chigawa
[email protected]This cake was a bit too sweet for my taste, but the flavors were still nice. I think I'll try using less sugar next time.
Alikhan Alikhan
[email protected]This almond cake is a keeper! It's so moist and flavorful, and the kirsch cream and lingonberry preserves add a delicious touch. I've already made it twice and it's always a hit.
Kyle Milczark
[email protected]I made this cake for a special occasion and it was a huge success. Everyone loved it! The cake was moist and flavorful, and the kirsch cream and lingonberry preserves were the perfect finishing touch.
Md musa Js
[email protected]This cake was easy to make and turned out beautifully. The flavors were well-balanced and the cake was moist and fluffy. I would definitely recommend this recipe.
hadeed player
[email protected]I've never been a fan of almond cakes, but this one changed my mind. The kirsch cream and lingonberry preserves really elevated the flavor. It was a hit at my dinner party.
seren seren
[email protected]This almond cake was a delight! The flavor combination of almond, kirsch, and lingonberry was simply divine. The cake was moist and fluffy, and the preserves added a delightful tartness. I will definitely be making this cake again.