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1
Preheat oven to 350 degree F. In a medium bowl combine 1-1/2 cups of the flour, 2 tablespoons sugar, and 1/4 teaspoon salt.
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2
Using a pastry blender, cut in butter until pieces are pea-size.
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3
Stir together 1 of the egg yolks and 1 tablespoon water.
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4
Sprinkle over flour mixture and toss with a fork to combine (mixture will be crumbly).
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5
Press crumb mixture on the bottom and up sides of a greased 9x2-inch round cake pan or springform pan.
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6
Spread 1/4 cup of the preserves over the bottom crust; set aside.
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7
For batter, in a large bowl combine remaining 1-1/4 cups flour, the 3/4 cup sugar, almonds, baking powder, and 1/2 teaspoon salt.
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8
In a small bowl combine remaining 2 egg yolks, milk, oil, and vanilla.
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9
Add to flour mixture, stirring just until combined; set aside.
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10
In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
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11
Fold egg whites into flour mixture.
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12
Pour into crumb-lined pan.
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13
Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean.
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14
Cool on a wire rack 15 minutes.
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15
Remove from pan; cool on wire rack.
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16
Place cake on serving plate, crust side down.
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17
Spread top of cake with half of the remaining preserves.
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18
Arrange fruit atop cake.
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19
Heat remaining preserves over low heat until melted.
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20
Drizzle over fruit.
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21
Serve with whipped cream.
