Beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff. Beat yolks with 1/2 sugar to a pale lemon color. Add almonds, salt and 1/4 cup Kahlua. Mix well and fold into egg whites. Pour into greased 9″ springform pan, bottom lined with greased wax paper. Bake at 300F for 60-65 minutes. Loosen sides of cake from pan with a sharp knife. Cool 5 minutes. Remove sides, invert on rack to remove wax paper. Turn over and cool. Drizzle cake with 1/4 cup Kahlua before frosting.
Kahlua frosting recipe
Melt 6 ounces semi-sweet chocolate tidbits in the top of a double boiler. Cool slightly. Gradually stir in 1/4 pound sweet butter, cut into chilled pieces, and 2 teaspoons instant coffee dissolved in 1/4 cup Kahlua. Mix well. Chill until spreadable. Frost and decorate with candied cherries.