Almond Kirsch Cake

Step 1: For cake, preheat oven to 325 °F.

Step 2: Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.

Step 3: Pulse marzipan, butter and sugar in a food processor until smooth.

Step 4: Add eggs, kirsch and vanilla and purée on high until smooth (scraping into the bottom of the bowl, if needed).

Step 5: Scrape batter into a bowl and stir in flour in two additions.

Step 6: Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 7: Cool completely in the pan.

Step 8: For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment.

Step 9: Pulse 1/3 cup sugar and almonds in food processor until ground.

Step 10: Toss with cornstarch and set aside.

Step 11: Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms.

Step 12: Quickly but gently fold in ground nuts and spread evenly into prepared pan.

Step 13: Bake for 1 1/2 to 2 hours or until dry.

Step 14: Run a spatula around edge of pan to loosen meringue, cool completely.

Step 15: For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.

Step 16: To assemble, slice marzipan cake in half.

Step 17: Spread 1 cup of Kirsch cream over cake and sprinkle with ½ cup of cherries.

Step 18: Place meringue disk on top and spread with another cup of cream and ½ cup of cherries.

Step 19: Top with other half of marzipan cake and spread remaining cream, topped with cherries.

Step 20: Chill until ready to serve.

Step 21: Cake can be assembled up to 4 hours in advance.