Raspberry Almond Layer Cake

Ingredients

 * favorite all-time rec, 12/92
 * cake
 * 3 egg yolks
 * 1 cup juice, Apple, concentrated
 * 3/4 cup butter
 * 1 tsp extract, almond
 * 2 1/2 cup flour
 * 2 tsp baking powder
 * 1/4 tsp salt
 * 1/3 cup almonds, chopped
 * 4 egg whites
 * 1/4 tsp cream of tartar
 * frosting
 * 1 cup cream, heavy
 * 1/2 cup fruit spread, raspberry
 * 2 tbsp liqueur, almond
 * 1/3 cup almonds, slivered

Directions
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