-
1
For cake, preheat oven to 325 u00b0F.
-
2
Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.
-
3
Pulse marzipan, butter and sugar in a food processor until smooth.
-
4
Add eggs, kirsch and vanilla and puree on high until smooth (scraping into the bottom of the bowl, if needed).
-
5
Scrape batter into a bowl and stir in flour in two additions.
-
6
Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
-
7
Cool completely in the pan.
-
8
For meringue layer, reduce oven temperature to 250 u00b0F and line bottom of a 10-inch spring form pan with parchment.
-
9
Pulse 1/3 cup sugar and almonds in food processor until ground.
-
10
Toss with cornstarch and set aside.
-
11
Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms.
-
12
Quickly but gently fold in ground nuts and spread evenly into prepared pan.
-
13
Bake for 1 1/2 to 2 hours or until dry.
-
14
Run a spatula around edge of pan to loosen meringue, cool completely.
-
15
For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.
-
16
To assemble, slice marzipan cake in half.
-
17
Spread 1 cup of Kirsch cream over cake and sprinkle with 1/2 cup of cherries.
-
18
Place meringue disk on top and spread with another cup of cream and 1/2 cup of cherries.
-
19
Top with other half of marzipan cake and spread remaining cream, topped with cherries.
-
20
Chill until ready to serve.
-
21
Cake can be assembled up to 4 hours in advance.
