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Raspberry Lemon Almond Cake
One 9-inch to 10-inch cake
Cake
6 oz. butter
6 oz. almond paste
6 whole eggs
½ cup lemon juice
3 egg yolks
2 lemons, zest
1 1/8 cup granulated sugar
1½ cup almond flour
2/3 cup cornstarch
½ pint fresh raspberries
Meringue for topping (optional):
1 large egg white
¼ cup granulated sugar
Confectioner's sugar
Cream together butter and almond paste. Beat 2 yolks, lemon zest and juice.
In stainless steel mixing bowl, temper whole eggs with 1 yolk and sugar over hot water. Whisk with ballon whip on full speed to fill volume.
Add small amount of beaten eggs to almond paste mixture and fold in. Then fold remaining egg mixture, alternating with flour and cornstarch.
Pour into cake pan lined with parchment paper. Push in fresh raspberries. Bake in 350° oven for about 30 minutes until ready.
Remove from oven and let cool.
Make the meringue in mixing bowl: Beat egg white until it forms a soft peak and add sugar. Beat until glossy. Immediately spread the meringue and sprinkle with confectioner's sugar. Bake in 475° oven for 3 to 4 minutes to lightly brown.
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