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ALMOND FUDGE CAKE with Raspberry And Vanilla Sauce


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Rate this recipe 4.5/5 (2 Votes)


  • 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



Step 1

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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