*ingredients
° 2/3 c sugar
°1/2 c almond flour
° 1/2 t of baking powder
° 1/4 ton of salt
°2 large eggs
° 1 stick of butter
°8 ounces of almond paste
° 1/2 teaspoon of vanilla extract
+ fresh berries
°1 package (12 ounces) unsweetened frozen berries
° 1/4 c sugar
°2 tablespoons of fresh lemon juice
*Directions:
Step 1
Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat the parchment and sides of the pan with butter. sit aside. Combined sugar, almond flour, baking powder, and salt in a medium bowl. Stirring mixture well and set aside.
Step 2
Placing egg whites in bowl and beat at high speed with an electric mixer to soft peaks form. Transfer to a bowl and set apart. Place the butter in the same large mixing bowl and beat on medium-high speed with an electric mixer until fluffy. Beat in almond paste, a few pieces at a time, beating well after every addition, until the mix is smooth.
Step 3
For sauce, combine all ingredients in food processor or blender; puree. Press mixture through a fine wire mesh sieve, and discard solids. Cover and refrigerate. Makes 1 cup
Step 4
Reduce speed to and gradually mix in the sugar mixture. Add the egg yolks and whisk until a smooth mixture forms. Whisk in the vanilla extract and gently blend the egg whites in three additions, stirring until any white streaks are gone. Pour batter into prepared pan, and smooth top. Bake for 25 to 30 minutes or until top of cake turns light brown.
Fifth step
Cool cake in pan for 5 minutes. Run a knife around edge of cake, remove cake from pan, discard parchment paper, and place to cool completely on a wire rack. Serve cake with raspberry sauce and fresh raspberries or sliced plums or cherries. Cake can be cover in an airtight container and store at room temperature for up to 2 days.
Enjoy!
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