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.
Classic Pecan Pie Cobbler
PHILLY CHEESESTEAK MEATLOAF
So good! We licked our plates clean for this one!
Dad Told Me to Take Cold Showers with the Soap He Gave Me — When My Boyfriend Walked into My Bathroom, He Started Crying
Strawberry Jam Panna Cotta
Starbucks Worker Reduced To Tears With 8-Hour Shift
Instant Pot Irish Stew
Clean and shiny mirrors: the secret trick of housewives
TEXAS ROADHOUSE’S ROLLS: A Taste of Southern Comfort