MMMMMFAVORITE ALLTIME REC; 12/92
MMMMMCAKE
3 Egg yolks
1 cup Juice, apple, concentrated
3/4 cup Butter
1 tsp Extract, almond
2 1/2 cup Flour
2 tsp Baking powder
1/4 tsp Salt
1/3 cup Almonds, chopped
4 Egg whites
1/4 tsp Cream of tartar
MMMMMFROSTING
1 cup Cream, heavy
1/2 cup Fruit spread, raspberry
2 tbsp Liqueur, almond
1/3 cup Almonds, slivered
Directions
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
Servings: 8 servings
Raspberry Almond Layer Cake Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Cakes; Fruits; Nuts/Grains
The History of Recipes
Recipes as a concept can be tracked back into the far past, certainly as far as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Continuing our culinary historical journey, we have a couple of cookery books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is served today, but rather recipes for the types of meals cooked for the upper classes of the period. When we get to the twentieth century, cooking publications were highly popular mostly due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Raspberry Almond Layer Cake recipe.
