Almond cake with raspberry sauce

Almond cake with raspberry sauce

Almond cake with raspberry sauce

A amygdalenio cake bathed in very tasty and sweet sauce is the best match for an afternoon tea.

Ingredients:

1 1/2 cup butter
1 cup sugar
6 eggs
1 1/2 cup grated almonds
1 1/2 cup flour
2 teaspoons beiikin powder
1 tablespoon brandy

For the raspberry sauce
1/2 cup raspberry jam
2 tablespoons brandy
1 tablespoon powdered sugar

Instructions:

Put the mixer and beat the butter and sugar until fluffy. Add the egg yolks and mix well. Beat the egg whites into meringue and add to the egg mixture. Stir gently and pour a little marzipan, flour, baking powder and brandy. Pour the mixture into an oblong shape that you already smeared with a little butter.Bake the cake in a moderate oven at 180 degrees for 35-40 minutes.

To prepare the raspberry sauce boil in a pot of jam, the kaniak and icing, stirring over low heat until the mixture thickens.

Pour the almond cake with raspberry sauce and serve.

 

 

From the book ” Cook & magepste” Sophia Dark.

From the versions Fytraki .

Tips
All red fruit jams fit here.
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