Directions:
Preheat Oven: Set your oven to 350°F (175°C).
Prepare Dry Ingredients: Sift together half of the sugar, salt, and cake flour.
Make the Meringue: In a stand mixer, whisk egg whites, water, almond extract, and cream of tartar for 2 minutes on medium-high. Gradually add the remaining sugar, continuing to whisk until medium peaks form.
Fold in Dry Ingredients: Gently fold in the sifted dry ingredients until fully incorporated.
Bake the Cake: Grease a 9×9 cake pan, transfer the mixture into it, and bake for 20-30 minutes. Let it cool before turning out onto a wire rack.
Prepare Cherry Filling: Cook cherries, cornstarch, sugar, and lemon juice in a saucepan over medium heat until thick. Adjust sweetness as desired.
Cut and Assemble: Once the cake is cool, cut it into 1-inch squares. Whip the cream and confectioners’ sugar until stiff peaks form.
Layer the Cake: In a casserole dish, layer cake cubes, ¾ of the cherry mixture, remaining cake cubes, and dollops of whipped cream. Drizzle with the remaining cherry mixture.
HAKE RECIPE IN SEA SAUCE
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