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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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a holiday fav for my family, it really makes you remember how good coffe can be Ingredients:
2 1/2 cups all purpose flour |
2 1/2 tsp baking powder |
1/2 tsp salt |
1/2 cup butter (softened) |
7-8 ounces almond paste |
1 1/2 cups sugar |
5 large egg whites |
1 tblsp vanilla extract |
1 tblsp almond extract |
1 1/4 cups milk |
8 ounce package almond brickle baking chips |
small jar of raspberry jam |
almond paste |
1 1/2 cups finely ground almonds |
3/4 cup sugar |
1/2 tsp salt |
1/4 cup water |
few drops almond extract |
amaretto butter cream frosting |
1 cup sugar |
1/2 cup all purpose flour |
1 1/3 cups milk |
1 cup butter |
1 tblsp almond extract |
Directions:
1. ALMOND PASTE:
2. Mix dry ingredients, add to water and cook 20 minutes in covered double boiler. Stir while cooking and add extract. Pack paste in covered container and store in fridge 24 hours.
3. CAKE:
4. Preheat oven to 350*. Grease 2 8 x8 baking pans, line with wax paper, grease paper. Dust pans with flour. In medium bowl combine flour, baking powder and salt. Set aside. In large bowl with mixer at low speed, beat margarine, almond paste and sugar 2-3 minutes until blended scraping sides of bowl often. Increase speed to medium and beat about 2 minutes more (mixture may look crumbly) Gradually beat in egg whites , vanilla and almond extracts until blended. Reduce speed to low and alternately add flour mixture and milk beginning and ending with the flour mixture. Beat just until mixed. Pour batter into pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool layers in pans on racks 10 minutes. Run a spatula around sides to loosen cakes. Invert onto racks. Remove wax paper and cool completely. With serrated knife cut each cake in half using ruler and toothpick to measure. Spread with jam and amaretto butter cream frosting between layers.
5. Amaretto Butter Cream Frosting
6. In a 2 quart sauce pan mix sugar and flour. Gradually stir in milk until smooth. Cook over medium-high heat, stirring often until mixture thickens and boils. Reduce heat to low, cook 2 minutes stirring constantly. Remove from heat. Cool completely. In a large bowl with mixer at medium speed beat butter until creamy, gradually beat in milk mixture. Beat in almond extract. Makes 3 1/4 cups.
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