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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 14 |
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This Vienese classic made easier with a cake mix. Ingredients:
18 1/4 ounces yellow cake mix |
3 1/2 ounces vanilla instant pudding mix |
1 1/4 cups buttermilk |
1/2 cup vegetable oil |
2 1/4 teaspoons ground cinnamon |
4 eggs |
1 cup ground blanched almond, toasted |
12 ounces seedless raspberry preserves |
1 teaspoon orange zest |
1 cup whipping cream, whipped |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease and flour 2 9 inch cake pans.
3. In a large bowl, using an electric mixer, beat cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and eggs until moistened.
4. Gradually increase speed to medium and for for 2 minutes.
5. Fold in 3/4 cup ground almonds.
6. Divide batter between prepared pans.
7. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
8. Cool in pans on wire rack for 10 minutes.
9. Remove from pans and cool completely on racks.
10. In a small bowl mix raspberry preserves and orange peel.
11. Place 1 cake layer on serving plate.
12. Spread with 1/2 of the preserve mixture.
13. Top with second cake layer.
14. Spread with remaining preserve mixture and sprinkle with almonds.
15. Spread whipped cream around border of cake.
16. To prepare almonds: Grind almonds.
17. Toast in a 350 degree oven for 5-8 minutes, stir frequently.
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