Flourless Lemon-Almond Cake

• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided
• 1 cup boiling water
• 3-1/2 cups almond meal
• 1 tsp. CALUMET Baking Powder
• 3 eggs
• 1/2 cup sugar
• 2 Tbsp. water
• 1 pkg. (4 oz.) BAKER'S White Chocolate, broken into small pieces
• 1-1/2 cups mixed fresh berries (blueberries, raspberries, sliced strawberries)

1. Heat oven to 325 degrees F.
2. Reserve 2 Tbsp.
3. dry gelatin mix for later use.
4. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min.
5. until completely dissolved.
6. Cool 5 min.
7. Combine almond meal and baking powder.
8. Beat eggs and sugar in large bowl with mixer 1 to 2 min.
9. or until mixture is pale yellow in color.
10. Gradually add almond meal mixture, mixing well after each addition.
11. Blend in dissolved gelatin.
12. Pour into 9-inch springform pan sprayed with cooking spray.
13. Bake 50 min.
14. or until toothpick inserted in center comes out almost clean.
15. Run knife around rim of pan to loosen cake; remove rim.
16. Cool cake completely.
17. Boil 2 Tbsp.
18. water.
19. Add to reserved dry gelatin mix in medium microwaveable bowl; stir 1 min.
20. Add chocolate.
21. Microwave 1 min.
22. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
23. Spread over cake; top with berries.

gelatin, boiling water, almond meal, baking powder, eggs, sugar, water, s white chocolate, blueberries

Taken from www.kraftrecipes.com/recipes/flourless-lemon-almond-cake-186674.aspx (may not work)