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Raspberry Almond Cake

"A delectable almond raspberry cake with an unusual frosting. Raspberry fruit unfold is slowly crushed into whipped cream. For an elegant appearance, try garnishing it with clean raspberries."

Ingredients :

three egg yolks
1 cup frozen apple juice concentrate, thawed
3/four cup butter, melted
1 teaspoon almond extract
2 half cups all-cause flour
2 teaspoons baking powder
1/four teaspoon salt
1/three cup chopped almonds
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/2 cup raspberry jam
2 tablespoons amaretto liqueur
1/three cup blanched slivered almonds

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (175 levels C). Grease and flour two 9 inch round cake pans.
In a big bowl, beat egg yolks. Blend in apple juice concentrate, melted butter or margarine, and almond extract. Combine flour, baking powder, and salt; gradually upload to egg yolk aggregate, beating until properly blended. Stir in chopped almonds.
In a clean bowl, beat egg whites with cream or tartar with an electric powered mixer at excessive pace until stiff peaks shape. Gently fold into batter. Spread batter calmly into prepared pans.
Bake for 18 to 20 mins, or till cake is golden brown around the edges. Cool in pans on cord racks for 10 minutes. Turn desserts onto racks, and cool completely.
In a medium size mixing bowl, beat cream with an electric mixer at excessive velocity till peaks shape. Beat in fruit unfold, 1 tablespoon at a time. Beat until thick and nicely combined.
Brush liqueur lightly over cake layers, unfold a dollop of the whipped cream aggregate on the lowest layer and stack the opposite layer on pinnacle. Frost pinnacle and aspects with whipped cream combination; press slivered almonds around area.

Notes :

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