Raspberry Almond Layer Cake

Recipe Ingredients

		Cake
3		Egg yolks
1 cup	237ml	Apple juice concentrate
3/4 cup	148g / 5.2oz	Butter
1 teaspoon	5ml	Extract - almond
2 1/2 cups	156g / 5.5oz	Flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/3 cup	30g / 1.1oz	Almonds - chopped
4		Egg whites
1/4 teaspoon	1.3ml	Cream of tartar
		Frosting
1 cup	237ml	Heavy cream
1/2 cup	118ml	Fruit spread - raspberry
2 tablespoons	30ml	Liqueur - almond
1/3 cup	30g / 1.1oz	Almonds - slivered

Recipe Instructions

Melt butter; let cool.

Preheat oven to 350F. 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

Source:
Alicia Parmiter New South Wales, Aus

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