Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter (no substitutions) |
| ⅔ cup | Sugar |
| 2 \N | Eggs |
| 3 cups | Sifted flour |
| 3 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| ½ cup | Milk |
| \N \N | Topping: |
| ½ cup | Butter |
| 1 \N | Cupfinely chopped almonds |
| ½ cup | Sugar |
| 2 tablespoons | Milk |
| 2 teaspoons | Vanilla |
| \N \N | Butter Cream Filling: |
| 1 cup | Butter |
| 2 \N | Egg yolks |
| 2 cups | Powdered sugar |
| 2 teaspoons | Vanilla |
| ½ cup | 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