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Ingredients
- 1 c. Butter (no substitutions)
- 2/3 c. Sugar
- 2 x Large eggs
- 3 c. Sifted flour
- 3 tsp Baking pwdr
- 1 tsp Salt
- 1/2 c. Lowfat milk
- 1/2 c. Butter
- 1 x Cupfinely minced almonds
- 1/2 c. Sugar
- 2 Tbsp. Lowfat milk
- 2 tsp Vanilla
- 1 c. Butter
- 2 x Egg yolks
- 2 c. Powdered sugar
- 2 tsp Vanilla
- 1/2 c. Raspberry jam
Directions
- Cake: Cream butter. Gradually add in sugar, creaming well. Beat in Large eggs, one at a time; Beat till light and fluffy. Add in sifted dry ingredients alternately with lowfat milk. Spoon batter into a well greased 9" springform pan.
- Topping: Heat butter; blend in minced almonds, sugar, lowfat milk, and vanilla. Bring to a boil. Remove from heat and cold slightly. Spread carefully over batter. Bake at 375 for 50 min. Remove from oven and cold. Remove springform pan. Prepare filling.
- Filling: Soften butter. Beat in egg yolks, powdered sugar, and vanilla. Split cake horizontally into two layers. Spread bottom layer with butter cream filling. Top with raspberry jam, letting some drizzle down sides. Very carefully replace top layer of cake. Cut into thin slices and serve.
- Yes, it does have over a lb. of butter. Yes, it is very rich. It is also a most delicious cake, so do try it for special occasions.
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