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  Recipe Home » Diabetic » RASPBERRY ALMOND LAYER CAKE
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  RASPBERRY ALMOND LAYER CAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 262
Ingredients:
Cake:
3 egg yolks
1 C. apple juice, concentrated
3/4 C. butter
1 tsp. almond extract
2-1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 C. almonds, chopped
4 egg whites
1/4 tsp. cream of tartar
Frosting:
1 C. heavy cream
1/2 C. raspberry fruit spread
2 Tbls. almond liqueur
1/3 C. slivered almonds
Instructions:
Melt butter let cool. Preheat oven to 350 degrees F. Grease and flour two 9-inch 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.
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