Almond Cake Trifle with Roasted Cherries

Ingredients

  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 ounces almond paste, broken into pieces
  • 1 1/2 cups plus 3 tablespoons sugar, divided
  • 1 1/4 cups unsalted butter, softened
  • 4 teaspoons vanilla extract, divided
  • 6 large eggs, at room temperature*
  • 3 pounds frozen cherries, thawed
  • 6 tablespoons Cognac
  • 3 cinnamon sticks
  • 1 vanilla bean, split in half
  • 1 pint whipping cream
  • 1/8 teaspoon ground cardamom (optional)
  • 1/2 cup whole almonds, coarsely chopped and toasted

Description

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