Whenever I read these words in a recipe I have a panic attack. I can never get stiff peaks to form. I'm not even sure what constitutes a stiff peak.
I made this cake for Trevor's birthday and I was able to form half of the required stiff peaks. That is, I successfully made homemade whipped cream. Whiskey whipped cream at that. I'm not a huge fan of whipped cream, but a little whiskey can make anything amazing.
Cherry & Whiskey Upside Down CakeRecipe, nearly verbatim, from Endless Simmer
1.5 oz salted almonds
1/2 cup flour
1 cup sugar
6 tbsp water
6 tbsp butter
9 1/2 oz cherries, stemmed, pitted, and halved
1/2 cup almond meal
1 cup all purpose flour
1 teas baking soda
1/4 teas salt
1/2 cup sugar
3 large eggs, separated
1/4 teas vanilla extract
1/4 teas almond extract
1/2 cup buttermilk
1/4 cup whiskey
Whiskey Whipped Cream:
1 cup heavy whipping cream
2 tbsp sugar
2 tbsp whiskey
To make the almond meal, place almonds and flour in a food processor until the mixture resembles sand.
To make the topping, place sugar and water in a saucepan and stir until dissolved. Let the dissolved mixture come to a boil, and, using the handle, swirl the occasionally. Continue to boil until the mixture becomes a medium amber. Remove the pan from heat and add butter. Stir until combined. Pour the topping into the bottom of your cake pan and place the cherries cut-side down into caramel mixture.
To make the cake mix the almond meal, flour, baking soda, and salt in a bowl until combined. Beat the butter until fluffy (using a stand mixer, if you are so fortunate, but I did it by hand in a pinch). Add the egg yolks, one at a time, and beat until combined. Add half of the flour mixture, followed by the buttermilk, followed by the other half of the flour mixture. After each addition, beat until just combined.
Place the egg whites in a clean glass bowl. Beat until foamy and soft peaks form. The mixture should triple in volume. Slowly sprinkle in 2 tablespoons of sugar and mix until combined. Pour in the whiskey and beat until combined. Fold a third of the egg mixture into batter with a wooden spoon. Gently fold in the remaining egg mixture.
Spread the batter evenly over the fruit topping. Bake for 60-70 minutes, or until a knife comes out clean. Let cool on a wire rack for 15 minutes.
To make the whipped cream, place the wipping cream in a cold bowl and beat until medium peaks form. Slowly sprinkle the sugar onto the cream and beat to combine. Slowly pour the whiskey down the side of the bowl and beat to combine. Do not overbeat.