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Marzipan Cake with Raspberry Sauce |
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Marzipan Cake with Raspberry Sauce1 (12 ounce) package frozen raspberries 3/4 cup granulated sugar 1/2 cup unsalted butter 8 ounces almond paste 3 eggs 1 tablespoon Kirsch (cherry liqueur) 1/4 cup all-purpose flour 1/3 teaspoon baking powder 1/4 teaspoon almond extract Preheat oven to 350 degrees F. Grease one 8-inch round pan with butter and sprinkle with flour. Combine sugar, butter and almond paste in a medium bowl; blend well. Add eggs, liqueur, flavoring. Add flour and baking powder, and blend just to thoroughly mix ingredients. Bake 40 to 50 minutes until a wooden pick comes out clean. Cool, then turn out onto a plate. Sift confectioners' sugar over the top. Raspberry Sauce Rub raspberries through a sieve until all juice is extracted. Put 2 or more teaspoons of juice on a dessert plate; serve cake on top of juice. |
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