Raspberry Almond Layer Cake

Life on earth would not be worth much if every source of irritation were removed. Yet most of us rebel against the things that irritate us, and count as heavy loss what ought to be rich gain. We are told that the oyster is wiser; that when an irritating object, like a bit of sand, gets under the “mantle” of his shell, he simply covers it with the most precious part of his being and makes of it a pearl. The irritation that it was causing is stopped by encrusting it with the pearly formation. A true pearl is therefore simply a victory over irritation. Every irritation that gets into our lives today is an opportunity for pearl culture. The more irritations the devil flings at us, the more pearls we may have. We need only to welcome them and cover them completely with love, that most precious part of us, and the irritation will be smothered out as the pearl comes into being. What a store of pearls we may have, if we will!

Richard Seume

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

INGREDIENTS

3		Egg yolks
1	c	Juice, apple concentrated
3/4	c	Butter
1	t	Extract, almond
2 1/2	c	Flour
2	t	Baking powder
1/4	t	Salt
1/3	c	Almonds, chopped
4		Egg whites
1/4	t	Cream of tartar
1	c	Cream, heavy
1/2	c	Fruit spread, raspberry
2	T	Liqueur, almond
1/3	c	Almonds, slivered

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 496 Calories From Fat: 318 Total Fat: 36.3g Cholesterol: 154.1mg Sodium: 240.1mg Potassium: 200.8mg Carbohydrates: 33.8g Fiber: 2.3g Sugar: <1g Protein: 10.1g