Miniature Almond Cakes with Sugared Cherries and Ki

Name: Miniature Almond Cakes with Sugared Cherries and Kirsch Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large egg yolks; 3/4 cup granulated sugar; 2 tablespoons milk; 1/2 teaspoon almond extract; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 2 large egg whites; 4 teaspoons powdered egg whites; 1/4 cup warm water; 3/4 cup superfine granulated sugar; 20 sweet cherries with stems attached; 1/2 cup chilled heavy cream; 1 tablespoon kirsch; 1 teaspoon granulated sugar; Special equipment: a 1- to 1 1/2-inch round cookie cutter

Servings: persons

4 large egg yolks
3/4 cup granulated sugar
2 tablespoons milk
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites
4 teaspoons powdered egg whites
1/4 cup warm water
3/4 cup superfine granulated sugar
20 sweet cherries with stems attached
1/2 cup chilled heavy cream
1 tablespoon kirsch
1 teaspoon granulated sugar
Special equipment: a 1- to 1 1/2-inch round cookie cutter

1
Preheat oven to 350F.
2
Butter a 9-inch square cake pan and line bottom with parchment or wax paper.
3
Butter paper and dust pan with flour, knocking out excess.
4
Whisk together yolks, 1/2 cup sugar, milk, and extract in a large bowl until combined well, then whisk in flour and salt.
5
Beat whites with an electric mixer at high speed until they just hold soft peaks.
6
Gradually add remaining 1/4 cup sugar, mixing at low speed until whites just hold stiff peaks.
7
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
8
Pour batter into cake pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes.
9
Cool cake completely in pan on a rack.
10
Whisk together powdered egg whites and warm water in a small bowl until combined well.
11
Put superfine sugar in another small bowl.
12
Holding 1 cherry by stem, brush evenly with some egg white and spoon sugar over it to coat.
13
Transfer to a rack to dry and coat remaining cherries in same manner.
14
Beat cream with kirsch and sugar using cleaned beaters until it holds stiff peaks.
15
Cut out 20 rounds from cake with cookie cutter and transfer to a platter.
16
Top each round with a teaspoon of kirsch cream, then top cream with a cherry.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large egg yolks, 3/4 cup granulated sugar, 2 tablespoons milk, 1/2 teaspoon almond extract, and more.

Yes, Miniature Almond Cakes with Sugared Cherries and Kirsch Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Miniature Almond Cakes with Sugared Cherries and Kirsch Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions