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How To make Raspberry Almond Layer Cake
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CAKE 3 Egg yolks
1 c Juice, apple, concentrated
3/4 c Butter
1 ts Extract, almond
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Almonds, chopped
4 Egg whites
1/4 ts Cream of tartar
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FROSTING---------------------------------- 1 c Cream, heavy
1/2 c Fruit spread, raspberry
2 tb Liqueur, almond
1/3 c 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. 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 peaks 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
How To make Raspberry Almond Layer Cake's Videos
Raspberry Almond Cake
Soft, delicate and boasting a tender crumb, this delicious raspberry almond cake recipe is heaven on a plate! This exquisite dessert is perfect for any occasion and will captivate your senses, leaving you craving more.
Full recipe here:
RECIPE STEPS
00:00 Introduction
00:11 Mix eggs and sugar
00:21 Add lemon and vanilla
00:33 Add berries, almond flour and baking powder
00:52 Top with flaked almonds
01:04 Dust with powdered sugar
01:22 Slice and serve with whipped cream
Here are some reasons why I think you'll love this raspberry almond cake:
- It’s quick and easy to prepare.
- Using almond flour produces a soft and tender cake and, dare I say, “moist” – almost too delicate to eat! (in a good way!).
- It’s naturally gluten-free.
- Raspberry and almonds are a natural combination that work beautifully!
Teen Baker | Raspberry Almond Bakewell Cake | Baking My Pinterest E2
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Almond Cream Cake
This Almond Cream Cake is a tender, velvety and moist almond cake that’s covered in a whipped cream cheese almond frosting! It’s light, lovely and an instant classic! Sponsored by Challenge Butter. Full Recipe -
White Chocolate Raspberry Almond Cake
Almonds give this cake a nice softness and lots of flavor! The French white chocolate buttercream is easily whipped up without the need of a thermometer and tastes wonderful! Raspberries give this cake a nice tangy twist!
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Almond Layer Cake with Raspberry Cream By: Gretchen's Bakery
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Raspberry Bakewell Cake | Sundaebake
Raspberry Bakewell Cake
Recipe
140g ground almonds
140g butter
140g golden caster sugar
2 eggs
140g self-raising flour
1 teaspoon vanilla
250g raspberries
2 tablespoons flaked almonds
icing sugar to serve
1. Preheat the oven to 180°C. Line a 20cm round cake tin.
2. Mix in either a electric mixer or food processor. Mix together the ground almonds, butter, sugar, eggs, flour and vanilla together till well combined.
3. Pour half the mixture into the prepared tin, then scatter the raspberries over the mixture. Then pour in the remainder of the cake mixture on top.
4. Scatter the flaked almonds over the top of the cake and bake for 50 minutes. Dust with icing sugar.
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