Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour

  2. 1/4 teaspoon baking powder

  3. 1/4 teaspoon salt

  4. 1/2 cup butter or margarine, softened

  5. 2/3 cup granulated sugar

  6. 1 (8-ounce) can almond paste, crumbled

  7. 4 large eggs, separated

  8. 2 tablespoons kirsch or orange juice Raspberry Sauce:

  9. 1/4 cup granulated sugar

  10. 1/2 cup seedless raspberry jam

  11. 1/2 cup water

  12. 1 teaspoon kirsch or 1/4 teaspoon almond extract

  13. 2/3 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. Grease a 9-inch round cake pan; line with parchment or wax paper and grease. Set aside. Combine flour, baking powder and salt in small bowl, set aside. Beat the butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add almond paste; beat at low speed 2 to 3 minutes or until smooth. Add egg yolks, one at a time, beating after each addition. Stir in kirsch. Add the reserved flour mixture to butter mixture, beating until batter is well blended. Preheat oven to 300°F (150°C). In another bowl, beat egg whites at high speed until stiff peaks form; gently fold into the batter. Pour batter into prepared pan. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minute; remove from pan and let cool completely on wire rack. To serve, cut cake into wedges. Swirl a small amount of the Raspberry Sauce onto individual serving plates creating a pool and top with a wedge of cake in the center. Decoratively drizzle additional sauce over cake, as desired. For Raspberry Sauce: Combine first 3 ingredients in a small saucepan; stir well. Bring to a boil; reduce heat, and cook, stirring constantly, until sugar dissolves and jam melts. Remove from heat, and stir in kirsch. Cool completely. Gently fold raspberries into cooled sauce. Cover and chill thoroughly. Makes 1 1/4 cups sauce.


Send feedback