1 c Butter (no substitutions)
2/3 c Sugar
2 Eggs
3 c Sifted flour
3 ts Baking powder
1 ts Salt
1/2 c Milk
Topping:
1/2 c Butter
1 Cupfinely chopped almonds
1/2 c Sugar
2 tb Milk
2 ts Vanilla
Butter Cream Filling:
1 c Butter
2 Egg yolks
2 c Powdered sugar
2 ts Vanilla
1/2 c Raspberry jam
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9″ springform
pan.
Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 for 50 minutes. Remove from oven
and cool. Remove springform pan. Prepare filling.
Filling: Soften butter. Beat in egg yolks, powdered sugar, and
vanilla. Split cake horizontally into two layers. Spread bottom layer
with butter cream filling. Top with raspberry jam, letting some
drizzle down sides. Very carefully replace top layer of cake. Cut
into thin slices and serve.
Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings