RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 696
View Recipe |
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Recipe Name: |
Raspberry Almond Filling |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Other |
Kosher: |
Dairy |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
Inactive Prep Time: |
0.00
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Original Num Servings: |
12 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.04
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve. |
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Butter Frosting
(Add to shopping list) :
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Directions:
Beat butter, confectioners? sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
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Nutrition per Serving: |
Calories: |
48 |
Total Carbs: |
5.6 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
2.0 |
Protein: |
0.80 |
Fiber: |
0.00 |
Sodium: |
0.00 |
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