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Ingredients
- ALMOND CAKE: 1/2 (7 oz) tube or 1/2 (8 oz) can almond paste - 1/2 cup sugar - 1/2 cup softened butter - 3 lg eggs - 1/2 cup flour - 1/2 tsp baking powder - 1/4 tsp salt
- CR CHEESE TOPPING: 8 oz cr cheese softened - 1/2 cup confect sugar - 1 cup heavy cr - 1/2 tsp almond extract
- SWEETENED BERRIES: 1/2 lb strawberries hulled & sliced - 1 cup raspberries - 1 cup blackberries - 2 tbl confect sugar - 1/2 cup seedless raspberry jam
Method
- CAKE: crumble almond paste into food processor bowl c knife blade - add sugar & pulse until paste is finely ground - add butter & process until smooth - add eggs & process until combined, occasionally stopping to scrape side of bowl - add flour, baking powder & salt & process until blended - spoon batter into pan & spread evenly - bake 20 mins until cake is browned & top springs back when pressed - cool completely in pan on wire rack -
- CREAM CHEESE TOPPING: in med bowl @ low speed beat cr cheese until smooth - add confect sugar & beat until blended - add cream & extract - increase speed to high & beat until thick & fluffy - cover & refrigerate until ready to use
- BERRIES: toss c sugar - let stand 10 mins
- remove tart pan side - loosen cake fr pan bottm
- place cake on serving plate - spread jam to 1/2 in fr edge - spoon cr topping over jam - spoon berries over
