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Elegant Viennese Almond Cake

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Ingredients
  Eggs 4 , separated
  Almond paste 8 Ounce (Not Filling)
  White cake mix 10 Ounce (Pillsbury Plus)
  Ground almonds 1⁄2 Cup (8 tbs)
  Apricot preserves 1⁄2 Cup (8 tbs), pureed (Kraft)
  Water 2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Half and half 2 Tablespoon
  Butter margarine 2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Egg 1 , slightly beaten
Directions

Heat oven to 350°F.
Grease and flour 10-inch tube pan, 12-cup turk's head mold or 12-cup fluted tube pan.
In small bowl, beat 4 egg whites until foamy; beat until stiff peaks form, about 2 minutes.
Set aside.
In large bowl, blend almond paste and half-and-half until smooth.
Add 4 egg yolks; mix well.
Add cake mix; beat 2 minutes at medium speed.
Fold almonds and beaten egg whites into batter.
Pour into prepared pan.
Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 10 minutes; invert onto serving plate.
In small saucepan, heat 1 tablespoon sugar, preserves and water to boiling.
Remove from heat; stir in almond extract.
Brush or spread over warm cake.
Cool completely.
In small saucepan, combine all topping ingredients.
Cook, stirring constantly, over medium heat until smooth and thickened.
Cool to desired consistency.
Spoon and spread topping over cake, allowing some to run down sides

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
16

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