Almond Kirsch Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For cake, preheat oven to 325 °F.
  • Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.
  • Pulse marzipan, butter and sugar in a food processor until smooth.
  • Add eggs, kirsch and vanilla and purée on high until smooth (scraping into the bottom of the bowl, if needed).
  • Scrape batter into a bowl and stir in flour in two additions.
  • Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool completely in the pan.
  • For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment.
  • Pulse 1/3 cup sugar and almonds in food processor until ground.
  • Toss with cornstarch and set aside.
  • Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms.
  • Quickly but gently fold in ground nuts and spread evenly into prepared pan.
  • Bake for 1 ½ to 2 hours or until dry.
  • Run a spatula around edge of pan to loosen meringue, cool completely.
  • For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.
  • To assemble, slice marzipan cake in half.
  • Spread 1 cup of Kirsch cream over cake and sprinkle with ½ cup of cherries.
  • Place meringue disk on top and spread with another cup of cream and ½ cup of cherries.
  • Top with other half of marzipan cake and spread remaining cream, topped with cherries.
  • Chill until ready to serve.
  • Cake can be assembled up to 4 hours in advance.
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