Ingredients
- 1 cup butter
- 1/2 cup sugar
- 2 lg. egg yolks
- 2 1/2 cups flour
- 10 ounces seedless raspberry preserves
- 4 egg whites
- 2 cups finely ground almonds or walnuts
- 1 cup sugar to combine with nuts
Make it step by step
- In bowl, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks and beat until well blended. Add flour and work with hands kneading until smooth. Press into 12x17 inch jelly roll pan. Bake 15-20 minutes at 350 degrees until lightly browned. Remove from oven and spread with raspberry preserves and set aside. Beat egg whites until stiff. Combine cup of sugar and nuts and fold into egg whites. Spread over cake. Put cake back in oven for 25 minutes. Cool slightly but cu
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.