Sherry-Almond Cake

Prep: 45 min.
Bake: 25 min.

4 egg yolks
1/3 cup dry or cream sherry
2/3 cup sugar
2/3 cup all-purpose flour
1/4 cup ground toasted almonds
4 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1/2 cup seedless red raspberry or strawberry preserves
1 cup whipping cream
1 tablespoon sugar
1 tablespoon dry or cream sherry
1 cup fresh raspberries and/or blackberries
Lavender sprig (optional)

Meanwhle, beat egg yolks in a medium mixing bowl with an electric mixer on
high speed about 6 minutes or until yolks are thick and lemon-color. Add
the 1/3 cup sherry. Beat on low speed until combined. Gradually add the
2/3 cup sugar, beating on medium speed about 5 minutes or until sugar is
almost dissolved and mixture has almost doubled in volume. Fold flour into
egg yolk mixture about half at a time. Fold in ground almonds.
Thoroughly wash beaters. Beat egg whites and cream of tartar in a large
mixing bowl on medium to high speed until soft peaks form (tips curl).
Gradually add the 1/3 cup sugar, about 1 tablespoon at a time, beating on
medium to high speed until stiff peaks form (tips stand straight).
Fold about 1 cup of the egg white mixture into the egg yolk mixture. Then
fold all of the egg yolk mixture into the remaning egg white mixture. Pour
batter into two ungreased 8x1-1/2-inch round baking pans. Bake in a 325
degree F oven about 25 minutes or until the cake tops spring back when
lightly touched in the center.
Invert onto racks ( leave in pans); cool. Remove from pans.
To assemble, place first cake layer on a large serving plate. Spread top
with raspberry or strawberry preserves. Top with remaining cake layer.
Combine whipping cream, the 1 tablespoon sugar, and the 1 tablespoon
sherry in the chilled bowl. Beat on low speed until soft peaks form.
Spread on top and sides of cake. Cover and chill 1 to 2 hours. Just before
serving top with berries and, if desired, garnish with a lavender sprig.
Makes 12 servings.

Source: Better Homes and Gardens

Source: <http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=37828>



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