* Exported from MasterCook *
Raspberry Almond Layer Cake
Recipe By : Favorite All-Time Rec Dec, 1992
Serving Size : 8 Preparation Time :0:00
Categories : Chris's Diabetic Cookbook Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
3 Egg yolks
1 c Apple juice concentrate
3/4 c Butter
1 ts Almond extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Almonds -- chopped
4 Egg whites
1/4 ts Cream of tartar
Frosting:
1 c Heavy cream
1/2 c Raspberry fruit spread
2 tb Almond liqueur
1/3 c Slivered almonds
Melt butter; let cool.
Preheat oven to 350°F. Grease and flour two 9" round cake pans; set
aside. Beat egg yolks in large bowl. Blend in apple juice
concentrate, butter, and extract. Combine flour, baking powder, and
salt. Gradually add to egg yolk mixture, beating until well-blended.
Stir in chopped almonds.
Beat egg whites with cream or tartar at high speed in small bowl of
electric mixer until stiff peaks form. Gently fold into batter;
spread evenly into prepared pans. Bake 18 to 20 minutes, until cake
is golden brown around edges.
Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool
completely.
Beat cream at high speed in small bowl of electric mixer until soft
and well-blended. Brush liqueur evenly over cake layers; stack
layers. Frost top and sides with whipped cream mixture; press
slivered almonds around edge. Garnish with fresh raspberries, if
desired.
Per slice: 595 cal, 10 g protein, 59 g carbs, 36 g fat,
167 mg cholesterol, 402 mg sodium
Exchanges: 2 Starch/bread, 7 fat, 1-3/4 fruit
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
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