Almond Cake

• 2 sticks butter, softened, more for buttering pan

• 2 cups sifted all-purpose flour (measured after sifting)

• ½ teaspoon salt

• 1 ½ cups granulated sugar

• 7-ounce tube almond paste

• 4 egg yolks, room temperature

• 1 teaspoon almond extract

• 1 cup sour cream

• 1 teaspoon baking soda

• Confectioners’ sugar, for sifting over cake

1. Preheat oven to 350

2. Butter 2 8 inch spring form pans and put in freezer

3. Using mixer blend sugar and butter, almond paste, egg yolks, almond extract, sour cream, baking soda, flour

4. Divide batter in the two pans, bake for 40 minutes.

5. COOL, and stack cakes.

6. Top strawberries and blueberries and powdered sugar

Recipe from NYTimes