Raspberry Almond Layer Cake

CAKE
3 Egg yolks
1 c Juice, apple, concentrated
3/4 c Butter
1 ts Extract, almond
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Almonds, chopped
4 Egg whites
1/4 ts Cream of tartar

FROSTING
1 c Cream, heavy
1/2 c Fruit spread, raspberry
2 tb Liqueur, almond
1/3 c Almonds, slivered

Melt butter; let cool.

Preheat oven to 350. Grease and flour 2 9″ round cake pans; set
aside. Beat egg yolks in large bowl. Blend in apple juice
concentrate, butter, and extract. Combine flour, baking powder, and
salt. Gradually add to egg yolk mixture, beating until well-blended.
Stir in chopped almonds.

Beat egg whites with cream or tartar at high speed in small bowl of
electric mixer until stiff peaks form. Gently fold into batter; spread
evenly into prepared pans. Bake 18-20 minutes, until cake is golden
brown around edges.

Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool
completely.

Beat cream at high speed in small bowl of electric mixer until soft
peaks form. Add fruit spread, 1 tb at a time, beating until thick and
well-blended. Brush liqueur evenly over cake layers; stack layers.
Frost top and sides with whipped cream mixture; press slivered
almonds around edge. Garnish with fresh raspberries, if desired.

Nutrition information per slice: 595 calories, 10 gm protein, 59 gm
carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic
starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit
exchange.