Recipe - Raspberry Almond Layer Cake

FAVORITE ALLTIME REC; 12/92

CAKE
3 Egg yolks
1 cup Juice, apple, concentrated
Three fourths cup Butter
1 teaspoon Extract, almond
2 One half cup Flour
2 teaspoon Baking powder
One fourth teaspoon Salt
1/3 cup Almonds, chopped
4 Egg whites
One fourth teaspoon Cream of tartar

FROSTING
1 cup Cream, heavy
One half cup Fruit spread, raspberry
2 tablespoon 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. Combine flour, baking powder, and
salt. Gradually add to egg yolk mixture, beating until wellblended.
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 1820 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 tablespoon at a time, beating until thick
and wellblended. 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, 1Three fourths 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip