Raspberry Almond Layer Cake

Cake

 * 3 egg yolks
 * 1 cup apple juice, concentrated
 * ¾ cup butter
 * 1 tsp almond extract
 * 2½ cups flour
 * 2 tsp baking powder
 * ¼ tsp salt
 * ⅓ cup almonds, chopped
 * 4 egg whites
 * ¼ tsp cream of tartar

Frosting

 * 1 cup heavy cream
 * ½ cup raspberry fruit spread
 * 2 tbsp almond liqueur
 * ⅓ cup almonds, slivered

Directions

 * 1) Melt butter; let cool.
 * 2) Preheat oven to 350°F.
 * 3) Grease and flour 2 9" round cake pans; set aside.
 * 4) Beat egg yolks in large bowl.
 * 5) Blend in apple juice concentrate, butter, and extract.
 * 6) Combine flour, baking powder, and salt.
 * 7) Gradually add to egg yolk mixture, beating until well-blended.
 * 8) Stir in chopped almonds.
 * 9) Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form.
 * 10) Gently fold into batter; spread evenly into prepared pans.
 * 11) Bake 18 – 20 minutes, until cake is golden brown around edges.
 * 12) Cool in pans on wire racks 10 minutes.
 * 13) Turn cakes onto racks; cool completely.
 * 14) Beat cream at high speed in small bowl of electric mixer until soft.