Almond Cake with Kirsch Cream and Lingonberry Preserves

Ingredients

  • 7 oz almond paste (not marzipan)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 8 large eggs at room temperature

  • For topping
    • 1 1/2 cups chilled heavy cream
    • 2 tablespoons kirsch
    • 1 cup lingonberry preserves

    • Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan

    Description

    Epicurious Favicon Epicurious
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