Raspberry Almond Cream Cake

Coconut macaroon cookies are the secret ingredient in a moist, almond-rich cake.

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Servings 15

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( 9 ) Ratings

9 Ratings

5 Stars 17%

4 Stars

3 Stars

2 Stars 11%

1 Stars

Member Reviews ( 2 )

245f25d3-3827-4d03-af1e-736a76b49686

Bake-Off® Contest 37, 1996

Deborah Schneider

Bloomington, Minnesota

ingredients 10
Prep Time 15 min
Total Time 2 hr 10 min

Ingredients

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*

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Directions

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

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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
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 14g, 14% ),
Cholesterol: 105mg; 105%;
Sodium: 330mg; 330%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 2g 2% Sugars 33g 33% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 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.

Review & Comments

Write a Review

Kal

report Posted Mar. 15, 2007 10:15 AM

The cake was very easy to make and my family absolutely loved it! The jam is a nice change to frosting. I am already making it again for another family gathering.

Crystal1213

report Posted Jun. 22, 2006 10:14 AM

I didn''t enjoy this at all. It was easy to make, & sounded tasty, but it wasn''t. The cake was odd with the cream in it, and I could no longer taste the cookies. Husband thought the cake part was ok, but the raspberry topping didn''t go with the cake and almond flavor.