ALMOND FUDGE CAKE with Raspberry And Vanilla Sauce

ALMOND FUDGE CAKE with Raspberry And Vanilla Sauce
ALMOND FUDGE CAKE with Raspberry And Vanilla Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup butter

  • 3/4

    cup sugar, divided

  • 2/3

    cup almonds, blanched, ground

  • 2

    tbsp almond liqueur or water

  • Vanilla Sauce

  • 1/3

    cup Fry's Cocoa

  • 3

    tbsp flour

  • 3

    eggs, separated

  • 1

    tsp vanilla

  • Fresh Raspberries and mint

Directions

Melt butter in medium saucepan over low heat. Blend Fry's Cocoa and 1/2 cup of the sugar. Remove from heat; cool 5 minutes. Stir in almonds and flour. Beat in egg yolks, one at a time. Stir in liqueur or water and vanilla. In medium bowl beat egg whites until foamy. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. Fold Fry's Cocoa mixture into egg whites. Pour into greased 9-inch springform pan. Bake in preheated 350 F oven for 30 to 35 minutes. Cool. Garnish with fresh raspberries and mint. Serve immediately. Makes 8 to 10 servings . Vanilla ~ Combine 2 tbsp sugar and 3 tbsp cornstarch in medium saucepan. Gradually stir in 2 cups milk: Cook and stir over medium heat until mixture boils and thickens. Stir a small amount of hot mixture into 1 beaten egg. Return all to saucepan. Cook and stir an additional 1 minute. Remove from heat. Stir in 1 tbsp butter and 1 tsp vanilla. Cover surface with plastic wrap. Cool; chill. Makes about 2 cups Raspberry Sauce. : Place 1 pkg thawed, frozen red raspberries in syrup and 1/2 cup red currant jelly in blender container. Cover and blend 30 seconds; strain to remove, seeds. Combine mixture with 1 tbsp cornstarch in small saucepan. Cook and stir over medium heat until mixture boil and thickens. Cool; chill.

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