raspberry almond cake

Ingredients

• Servings: 1
• 3 egg yolks
• 1 cup frozen apple juice concentrate, thawed
• 3/4 cup butter, melted
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup chopped almonds
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup heavy whipping cream
• 1/2 cup raspberry jam
• 2 tablespoons amaretto liqueur
• 1/3 cup blanched slivered almonds

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• in a large bowl, beat egg yolks. blend in apple juice concentrate, melted butter or margarine, and almond extract. combine flour, baking powder, and salt; gradually add to egg yolk mixture, beating until well blended. stir in chopped almonds.
• in a clean bowl, beat egg whites with cream or tartar with an electric mixer at high speed until stiff peaks form. gently fold into batter. spread batter evenly into prepared pans.
• bake for 18 to 20 minutes, or until cake is golden brown around the edges. cool in pans on wire racks for 10 minutes. turn cakes racks, and cool completely.
• in a medium size mixing bowl, beat cream with an electric mixer at high speed until peaks form. beat in fruit spread, 1 tablespoon at a time. beat until thick and well blended.
• brush liqueur evenly over cake layers, spread a dollop of the whipped cream mixture on the bottom layer and stack the other layer on top. frost top and sides with whipped cream mixture; press slivered almonds around edge.