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
Historians have tracked the existence of recipes far back into ancient history, certainly as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times used many aromatic flavors, including a few you will know such as thyme, fennel and asafoetida. Over the next few centuries, the rich and powerful families of the West competed with each other to lay on the most exotic meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down popular recipes of the day. The introduction of television gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Raspberry Almond Layer Cake recipe.
