Almond Cake with Strawberries and Kirsch

By GmaJan12

Ingredients

• 1 1/2 cups egg whites (about 10 large eggs)
• 1 tsp almond extract
• 1 1/4 cups superfine sugar
• 1 cup cake flour
• 1 cup confectioners' sugar
• 2 1/2 cups fresh pitted Bing or Burlatt cherries
• 2 tbsp water
• 2 tbsp kirsch

Details

Servings 16

Preparation

Step 1

Have ready a 9-by-3-inch springform pan fitted with a "collar": Cut a piece of baking parchment about 5 inches wide and 30 inches long. Fold it twice vertically. Fit the strip inside the edges of the pan so that it rises above the top about 2 inches. The collar will contain the cake as it rises up and sets.

Preheat the oven to 350 F.

Combine the egg whites, almond extract, and half the superfine sugar in an electric mixer. Using the whisk attachment, beat the mixture until the whites hold stiff peaks when the whisk is lifted. Add the remaining superfine sugar a small amount at a time and continue to beat the whites after each addition only enough to incorporate the sugar. Transfer the whites to a large bowl. Combine the cake flour and confectioners' sugar and sift them into another bowl. Using a spatula, fold the flour mixture into the whites about 1/4 cup at a time. Work fast and do not overmix. Keep the mixture as light and airy as possible.

Pour the mixture into the cake pan and carefully even the surface with a spatula. Bake the cake for 45 minutes, or until uniformly light brown and slightly springy to the touch at the center.

Cool on a rack before removing from the pan.

In the meantime, combine the cherries, water, and kirsch in a skillet. Bring to a boil and simmer for 5 minutes. If your cherries are tart, you may wish to add a bit of sugar to taste. Keep in mind, however, that the cake is sweet. The cherries should be quite juicy. Transfer to a bowl and let them cool.

Serve a wedge of the cake with several spoonfuls of the cherries and some of the kirsch-flavored syrup.

Nutritional Information:
Per (1/16 of the cake) serving
157 calories
.4 g fat
0 mg cholesterol
34.8 mg sodium