ALMOND FUDGE CAKE with Raspberry And Vanilla Sauce
By á-6498
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
Details
Preparation
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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