• Blackberry Almond Layer Cake

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    • 3 x Egg yolks
    • 1 c. Juice, apple, concentrated
    • 3/4 c. Butter
    • 1 tsp Extract, almond
    • 2 1/2 c. Flour
    • 2 tsp Baking pwdr
    • 1/4 tsp Salt
    • 1/3 c. Almonds, minced
    • 4 x Egg whites
    • 1/4 tsp Cream of tartar
    • 1 c. Cream, heavy
    • 1/2 c. Fruit spread, Blackberry
    • 2 Tbsp. Liqueur, almond
    • 1/3 c. Almonds, slivered


    1. Heat butter; let cold.
    2. 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 pwdr, and salt. Gradually add in to egg yolk mix, beating till well-blended.
    3. Stir in minced almonds.
    4. Beat egg whites with cream or possibly tartar at high speed in small bowl of electric mixer till stiff peaks form. Gently fold into batter; spread proportionately into prepared pans. Bake 18-20 min, till cake is golden around edges.
    5. Cold in pans on wire racks 10 min. Turn cakes onto racks; cold completely.
    6. Beat cream at high speed in small bowl of electric mixer till soft Zbs form. Add in fruit spread, 1 tb at a time, beating till thick and well-blended. Brush liqueur proportionately over cake layers; stack layers. Frost top and sides with whipped cream mix; press slivered almonds around edge. Garnish with fresh Blackberries, if you like.

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