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Raspberry Almond Cream Cake

(9)
  2 reviews
  • 15 min prep time
  • 2 hr 10 min total time
  • 10 ingredients
  • 15 servings
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Coconut macaroon cookies are the secret ingredient in a moist, almond-rich cake.

Bake-Off® Contest 37, 1996
Deborah Schneider
Bloomington, Minnesota

1
cup soft crumbled coconut macaroons (6 to 7 cookies)
1
box (1 lb 2.25 oz) butter recipe yellow cake mix with pudding
1
cup water
1/2
cup butter or margarine, softened
1/2
cup almond paste, softened
1
to 2 teaspoons almond extract
3
eggs
1
pint (2 cups) whipping (heavy) cream
1/2
cup seedless raspberry jam
1/2
cup toasted slivered almonds*

Steps

  • 1 Heat oven to 350°F. Sprinkle macaroons evenly in bottom of ungreased 13x9x2 1/4-inch pan. In large bowl, combine cake mix, water, butter, almond paste, almond extract and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter over crumbled macaroons; pour whipping cream evenly over top of batter.
  • 2 Bake 50 to 55 minutes or until golden brown and edges begin to pull away from sides of pan. Cool 1 hour.
  • 3 Spoon and spread jam over top of cake; sprinkle with almonds. For servings, cut into 3 rows by 5 rows. Serve warm or cool. Store in refrigerator.

Expert Tips

*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally.

Do not use a pan that is less than 2 1/4 inches deep.

Almond paste is a mixture of blanched ground almonds, sugar, liquid and sometimes almond extract. It is available in cans or tubes near the baking ingredients.

If you own an insulated carrying case for a 13x9-inch baking dish, you can use the carrying case to take this chilled dessert to a family potluck.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
% Daily Value
Total Fat
27g
42%
Saturated Fat
14g
70%
Cholesterol
105mg
35%
Sodium
330mg
14%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Protein
5g
5%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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