Name: Almond Cake with Kirsch Cream and Lingonberry Preserves
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes 8 to 10 servings
Ingredients: 7 oz almond paste (not marzipan); 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/2 cups sugar; 1 teaspoon vanilla; 8 large eggs at room temperature; 1 1/2 cups chilled heavy cream; 2 tablespoons kirsch; 1 cup lingonberry preserves; Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan

Cooks' notes:

· Cake can be made ahead and kept, wrapped well in plastic wrap, at cool room temperature 3 days or frozen, wrapped well in plastic wrap and foil, 2 weeks. Defrost (without unwrapping) at room temperature.

· Kirsch cream can be spooned into center of cake and drizzled with some of preserves.