*  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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