---------- Recipe via Meal-Master (tm) v8.04
       Title: Raspberry Almond Layer Cake
  Categories: Diabetic, Desserts, Cakes, Fruits, Nuts/grains
       Yield: 8 servings
 ---------------FAVORITE ALL-TIME REC; 12/92---------------
    3.00    Egg yolks
    1.00 c  Juice, apple, concentrated
    0.75 c  Butter
    1.00 ts Extract, almond
    2.50 c  Flour
    2.00 ts Baking powder
    0.25 ts Salt
    0.33 c  Almonds, chopped
    4.00    Egg whites
    0.25 ts Cream of tartar
    1.00 c  Cream, heavy
    0.50 c  Fruit spread, raspberry
    2.00 tb Liqueur, almond
    0.33 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 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