Born in the student kitchen of our now illustrious sous chef Hollyce, this dessert got her her job at Stars. Be sure to use almond paste without preservatives.
A 10-inch bundt pan
Butter the bottom and sides of the bundt pan.
Put the almond paste in the bowl of an electric mixer. With the paddle attachment, beat on medium speed for about 2 minutes, until malleable. Slowly mix in the
Fold in the sifted cake flour, the baking powder, and the salt.
Spread the batter into the prepared pan.
To serve, slice the almond cake into wedges and top with caramel cream and sliced strawberries.
© 1993 Emily Luchetti. All rights reserved.