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1
For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
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2
In an electric mixer on high speed, beat the egg whites until soft peaks form.
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3
Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes.
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4
Fold in the graham crackers and walnuts.
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5
Transfer the batter to the prepared pan.
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6
Bake for 30 to 40 minutes.
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7
Let the cake cool for 15 minutes, then remove the springform.
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8
For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth.
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9
Make sure the mixture has no lumps.
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10
To assemble: Using an offset spatula, spread the frosting all over the cake.
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11
Garnish with the Sparkling Cranberries and serve.
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12
Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes.
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13
(Make sure not to let the syrup get too hot because the cranberries will pop.)
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14
Remove from the heat; stir in the cranberries.
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15
Cover and chill for 3 to 5 hours.
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16
Line a baking sheet with parchment paper.
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17
Place the granulated sugar in a large bowl or baking dish.
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18
Drain the cranberries in a colander.
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19
Add 5 cranberries at a time to the sugar, gently tossing to coat.
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20
Place the cranberries in a single layer on the prepared baking sheet and let dry completely.
