Ingredients
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3 None eggs, separated
1 1/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
1/3 cup heavy cream
1 None orange, zested and juiced
1 1/2 cup butter
2 tbsp honey
1 1/3 cup sliced almonds
1 lb cherries, pitted
2/3 cup powdered sugar
1 lb low-fat cream cheese
Preparation
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Preheat oven to 325\u00b0F. Line a 10 inch springform pan with parchment paper. Whip egg whites with 3 tbsp cold water and slowly add 3/4 cup sugar. Add egg yolks, 1 by 1. Mix flour, cornstarch and baking powder and gently fold into egg mixture. Transfer to prepared pan and smooth. Bake for 20 mins then remove from oven, gently loosen sides and let cool in the pan.
For the almond florentine, preheat oven to 400\u00b0F. Clean the springform pan then line with parchment paper. Simmer cream, 5 tbsp orange juice, 3 1/2 tbsp butter, remaining sugar and honey. Add almonds and orange zest. Spread evenly in the prepared pan and bake for 15-20 mins on the bottom shelf. Set aside to cool in the pan. Cut into 12 pieces.
To finish, place cake on a serving platter and spread cherries over top. Beat remaining butter with powdered sugar until creamy then add cream cheese. Spread over the cherries and chill for 1 hour. Garnish with almond florentine and cut into 12 pieces.
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