Damasco Cake (Chiffon Damasco Cake)

Soak the damascos in a saucepan with one cup of water

Add one cup of almond extract, fruit juices, and cinnamon

Let it simmer slowly for 20-30 minutes or until the damascos are soft and the liquid has thickened into a syrup

Stir occasionally

Meanwhile, add gelatin to 3/4 cup of cold water and mix well

Heat and stir until the gelatin has dissolved

Remove cinnamon from the damascos and puree the fruit and syrup in a blender or food processor

Combine the gelatin mixture with the damasco puree

Refrigerate until it starts to thicken

Beat until smooth

Beat egg whites with remaining almond extract until soft peaks form

Beat cream and add to damasco mixture along with egg whites in snow-like consistency

When all is well combined, add vanilla extract, pour into cake, and refrigerate until firm

If desired, decorate with whipped cream and chopped almonds