Cranberry Meringue Cake

Directions

1. 1
   For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
2. 2
   In an electric mixer on high speed, beat the egg whites until soft peaks form.
3. 3
   Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes.
4. 4
   Fold in the graham crackers and walnuts.
5. 5
   Transfer the batter to the prepared pan.
6. 6
   Bake for 30 to 40 minutes.
7. 7
   Let the cake cool for 15 minutes, then remove the springform.
8. 8
   For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth.
9. 9
   Make sure the mixture has no lumps.
10. 10
    To assemble: Using an offset spatula, spread the frosting all over the cake.
11. 11
    Garnish with the Sparkling Cranberries and serve.
12. 12
    Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes.
13. 13
    (Make sure not to let the syrup get too hot because the cranberries will pop.)
14. 14
    Remove from the heat; stir in the cranberries.
15. 15
    Cover and chill for 3 to 5 hours.
16. 16
    Line a baking sheet with parchment paper.
17. 17
    Place the granulated sugar in a large bowl or baking dish.
18. 18
    Drain the cranberries in a colander.
19. 19
    Add 5 cranberries at a time to the sugar, gently tossing to coat.
20. 20
    Place the cranberries in a single layer on the prepared baking sheet and let dry completely.