Raspberry Almond Layer Cake

* Exported from MasterCook *

Raspberry Almond Layer Cake

Recipe By : FAVORITE ALL-TIME REC 12/92***
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fruits
Chris's Diabetic Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CAKE***
3 egg yolks
1 cup juice -- apple, concentrated
3/4 cup butter
1 teaspoon extract -- almond
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup almonds -- chopped
4 egg whites
1/4 teaspoon cream of tartar
***FROSTING***
1 cup cream -- heavy
1/2 cup fruit spread -- raspberry
2 tablespoons liqueur -- almond
1/3 cup 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. Co
mbine flour, baking powder, and salt. Gradually add to egg yolk mixture, beatin
g until well-blended. Stir in chopped almonds.

Beat egg whites with cream or tartar at high speed in small bowl of electric mi
xer until stiff peaks form. Gently fold into batter; spread evenly into prepare
d 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 and well-
blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sid
es 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 carbohydrat
e, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic starch/bread exchan
ge, 7 diabetic fat exchange, 1-3/4 diabetic fruit exchange.

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






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