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

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