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

• Preheat oven to 350

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

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

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

• COOL, and stack cakes.

• Top strawberries and blueberries and powdered sugar

Recipe from NYTIMES