Name: Raspberry Almond Layer Cake
Ingredients: 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; 1 c Cream, heavy; 1/2 c Fruit spread, raspberry; 2 tb Liqueur, almond; 1/3 c Almonds, slivered

There is no use trying to be more spiritual than God. God never meant man to be a purely spiritual creature. That is why He uses material things like bread and wine to put the new life into us. We may think this rather crude and unspiritual. God does not: He invented eating. He likes matter. He invented it. I know some muddle-headed Christians have talked as if Christianity taught that sex, or the body, or pleasure, were bad in themselves. But they were wrong. Christianity is almost the only one of the great religions which thoroughly approves of the body – which believes that matter is good, that God Himself once took on a human body, and that some kind of body is going to be given to us even in Heaven and is going to be an essential part of our happiness, our beauty, and our energy.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy		Diabetic, Desserts, Cakes, Fruits, Nuts/grains	8	Servings

INGREDIENTS

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
1	c	Cream, heavy
1/2	c	Fruit spread, raspberry
2	tb	Liqueur, almond
1/3	c	Almonds, slivered

INSTRUCTIONS

FAVORITE ALL-TIME REC; 12/92
CAKE
FROSTING
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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