Raspberry Almond Layer Cake

---------- Recipe via Meal-Master (tm) v8.04

Title: Raspberry Almond Layer Cake
Categories: Diabetic, Desserts, Cakes, Fruits, Nuts/grains
Yield: 8 servings

---------------FAVORITE ALL-TIME REC; 12/92---------------

---------------------------CAKE---------------------------
3.00 Egg yolks
1.00 c Juice, apple, concentrated
0.75 c Butter
1.00 ts Extract, almond
2.50 c Flour
2.00 ts Baking powder
0.25 ts Salt
0.33 c Almonds, chopped
4.00 Egg whites
0.25 ts Cream of tartar

-------------------------FROSTING-------------------------
1.00 c Cream, heavy
0.50 c Fruit spread, raspberry
2.00 tb Liqueur, almond
0.33 c Almonds, slivered

Melt butter; let cool.

Preheat oven to 350. Grease and flour 2 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 18-20 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 Z ?bs form. Add fruit spread, 1 tb
at a time, beating until thick 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.

Nutrition information per slice: 595 calories, 10 gm
protein, 59 gm carbohydrate, 36 gm fat, 167 mg
cholesterol, 402 mg sodium, 2 diabetic starch/bread
exchange, 7 diabetic fat exchange, 1-3/4 diabetic
fruit exchange.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes

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