Raspberry Almond Layer Cake

• 3 each egg yolks
• 1 cup juice apple, concentrated
• 3/4 cup butter
• 1 teaspoon almond extract
• 2 1/2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 13 cup almonds chopped
• 4 each egg whites
• 1/4 teaspoon cream of tartar
• 1 cup cream heavy
• 1/2 cup fruit spread raspberry
• 2 tablespoons liqueur almond
• 13 cup almonds slivered

1. Melt butter; let cool.
2. Preheat oven to 350F (180C).
3. Grease and flour two 9 inch round cake pans; set aside.
4. Beat egg yolks in large bowl.
5. Blend in apple juice concentrate, butter, and extract.
6. Combine flour, baking powder, and salt.
7. Gradually add to egg yolk mixture, beating until well-blended.
8. Stir in chopped almonds.
9. Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form.
10. Gently fold into batter; spread evenly into prepared pans.
11. Bake 18 to 20 minutes, until cake is golden brown around edges.
12. Cool in pans on wire racks 10 minutes.
13. Turn cakes onto racks; cool completely.
14. Beat cream at high speed in small bowl of electric mixer until soft peaks form.
15. Add fruit spread, 1 tablespoon at a time, beating until thick and well-blended.
16. Brush liqueur evenly over cake layers; stack layers.
17. Frost top and sides with whipped cream mixture; press slivered almonds around edge.
18. Garnish with fresh raspberries, if desired.

egg yolks, apple, butter, almond, flour, baking powder, salt, almonds, egg whites, cream of tartar, cream heavy, fruit spread raspberry, liqueur almond, almonds slivered

Taken from recipeland.com/recipe/v/raspberry-almond-layer-cake-41056 (may not work)