Directions:
- In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine the flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
- Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat the cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half of the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.93 Kcal (2872 kJ) | ||
| Calories from fat | 203.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.61g | 35% | |
|---|---|---|---|
| Cholesterol | 84.62mg | 28% | |
| Sodium | 161.42mg | 7% | |
| Potassium | 245.59mg | 5% | |
| Total Carbs | 110.51g | 37% | |
| Sugars | 48.2g | 193% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 107.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 310.59 Kcal (1300 kJ) | ||
| Calories from fat | 92.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 35% | |
|---|---|---|---|
| Cholesterol | 38.32mg | 28% | |
| Sodium | 73.09mg | 7% | |
| Potassium | 111.2mg | 5% | |
| Total Carbs | 50.04g | 37% | |
| Sugars | 21.83g | 193% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 4.82g | 21% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.4mg | 5% | |
| Calcium | 48.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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