|Sliced blanched almonds||1 1/2 Cup (24 tbs)|
|Dry bread crumbs||1/2 Cup (8 tbs) (packaged)|
|All purpose flour||2 Tablespoon|
|Granulated sugar||3/4 Cup (12 tbs)|
|Cream of tartar||1/4 Teaspoon|
|Raspberry preserves||1/2 Cup (8 tbs)|
|Heavy cream||1 Pint (2 cups)|
|Confectioners sugar||3 Tablespoon|
|Almond extract||1/2 Teaspoon|
1 Preheat the oven to 350F.
2 Cut three 9-inch circles of waxed paper.
3 Grease three 9-by-1 1/2-inch layer-cake pans.
2 In 15 1/2-by-10 1/2-by-1-inch jelly-roll pan, place the almonds.
3 Toast, stirring occasionally, for 10 to 15 minutes or until almonds are lightly browned.
4 Remove from the oven and place in a small bowl.
5 Put in the freezer for 10 minutes to quick-chill.
6 Place one waxed-paper circle in bottom of each pan; grease paper.
7 In a small bowl, combine bread crumbs and flour; stir to mix.
8 When almonds are cool, reserve 10 almond slices for garnish.
9 In a blender or food processor, coarsely chop 3/4 cup almonds; set aside for garnish.
10 Finely grind the remaining 3/4 cup almonds.
11 Separate the eggs and place whites in a medium bowl and yolks in large bowl.
12 Using an electric mixer at medium-high speed, beat yolks with 1/2 cup granulated sugar until thick and light.
13 Stir in finely ground almonds and set aside.
14 With clean beaters, beat egg whites with cream of tartar on high speed until soft peaks form.
15 Gradually add 1/4 cup granulated sugar, beating until stiff.
16 Alternately fold beaten whites and bread-crumb mixture into yolk mixture, beginning and ending with whites.
17 Equally divide among prepared pans, spreading evenly.
18 Bake for 15 to 20 minutes or until cakes spring back when gently touched with fingertip.
19 Allow the cakes to cool in pans on wire racks for 10 minutes.
20 Remove the cakes from pans.
21 Carefully remove the paper and allow to cool completely.
22 In a small saucepan, heat raspberry preserves.
23 Set a strainer over small bowl and press the preserve through it with back of a spoon, discarding the seeds.
24 In a small bowl, combine cream, confectioners' sugar and almond extract, blend at low speed.
25 In a separate bowl, whip cream mixture until stiff at medium speed.
26 On a serving plate, place one cake layer, bottom side down.
27 Using a metal spatula, spread layer with a fourth of whipped cream.
28 Place another layer on top and spread with a fourth of whipped cream.
29 Place the remaining layer, bottom side up, on top.
30 Evenly spread the raspberry preserves to cover the top.
31 Spread a fourth of whipped cream to cover sides of the cake.
32 Pat the coarsely chopped almonds on the side to cover.
33 Place the remaining whipped cream in the pastry bag fitted with coupler and 1/2-inch star tip.
34 Pipe a decorative shell pattern around the bottom of cake.
35 Pipe a shell pattern around the top edge of cake, alternating with sliced almonds and 10 raspberries.
36 Insert a small writing tip into coupler and write "your message" on the raspberry-glazed top.
37 Garnish with the remaining raspberry and mint sprigs.
38 Cut and serve.
Serving size Complete recipe
Calories 5652Calories from Fat 3494
% Daily Value*
Total Fat 387 g595.4%
Saturated Fat 132 g660%
Trans Fat 0 g
Sodium 786 mg32.75%
Total Carbohydrates 441 g147%
Dietary Fiber 52 g208%
Sugars 314 g
Protein 130 g260%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet