Recipe by Denise in da Kitchen
This is a delicious and different way to use your bounty of raspberries. Tastes like summer! (Prep time is approximate).
Top Review by luvcook'n
This rating is for the Raspberry Sauce only. I didn't have any almond flavouring...I used organic vanilla instead. I tripled the recipe and let the raspberry mixture drip in the jelly bag for 24 hours...and got every bit of flavour out...and a clear sauce that was the most beautiful colour! This is a wonderful sauce that will be used alot (we grow our own berries). Next time...I will make your cake recipe. Thanks for posting!
- 10 egg whites, at room temperature
- 1 1⁄2 teaspoons cream of tartar
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 1⁄4 cups sugar
- 1 cup cake flour
- 1 cup fresh raspberry
RASPBERRY AMARETTO SAUCE
- 2 cups raspberries, fresh or frozen
- 1⁄2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 4 tablespoons almond flavored liqueur
Directions See How It's Made
- Preheat oven to 325 degrees.
- In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until they form soft peaks.
- Add vanilla and almond extracts and gradually add the sugar, beating until stiff and shiny.
- Sift the flour onto the shiny egg whites and sprinkle raspberries over the top.
- Gently fold in the flour and raspberries with a rubber spatula.
- Place mixture in a 10-inch ungreased tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
- Invert onto a cake rack.
- Cool completely, then invert onto a platter.
- Remove pan carefully (loosen around edges, if necessary).
- RASPBERRY AMARETTO SAUCE:.
- In a blender, puree raspberries.
- Add sugar, lemon juice and liqueur and continue to process until smooth.
- Strain to remove seeds.
- Serve slices of cake with the sauce.