1 1/2 cup all-purpose flour 1 teaspoon almond extract 1 pint blueberries, washed and drained well 1 pinch cream of tartar 1 1/2 cup granulated sugar, plus extra for berries 2 tablespoons honey 9 large egg whites 1/2 teaspoon salt 1/2 cup sour cream 2 pints of strawberries, washed and drained well, tops removed 2 teaspoons of vanilla extract
Preparation - Estimated cooking time: 60 Min - Position an oven rack in the lower third of the oven. Preheat the oven to 350ºF.(175º C). Sift the flour with half the sugar and set aside. Whip the egg whites and the remaining sugar until the whites hold soft peaks, 3 to 5 minutes, adding the salt and cream of tartar halfway through the whipping process. Gently and quickly fold the sifted flour into the egg whites. Add the vanilla and almond extracts and stir just to combine. Pour the batter into a clean, dry nonstick tube pan with a removable bottom. Gently run a spatula through the batter to release any air bubbles. Place the pan on a baking sheet and bake until golden brown on top, about 45 minutes. While the cake bakes, slice the strawberries very thin and toss with extra sugar as desired. Add the blueberries, stirring to combine. In another bowl, blend the sour cream and honey until smooth. Refrigerate the berries and sour cream until needed. Let cake cool slightly before un-molding. Turn the cake out onto a wire rack and cool to room temperature. To serve, slice the cake into wedges and garnish with spoonfuls of fruit and sweetened sour cream.
-