Ingredients
- 9 springform pans
- 4 egg
- 1/2 this mixture over the batter in
- 1/2 raspberry preserves
- 575 gr flour
- 375 gr sugar
- 350 ml sour cream
- 350 gr butter
- 300 gr sugar
- 450 ml cream cheese
- 100 gr sugar
- 80 gr almonds
- 5 gr baking powder
- 5 gr baking soda
- 5 gr almond extract
- 1 gr vanilla
- 1 gr salt
pan. Spread the raspberry preserves on top of the cream cheese mixture in each pan. Whirl the almonds in a food processor until chunky. Combine with the reserved crumb mixture and sprinkle over the preserves on each cake. Bake cakes 45 to 55 minutes, or until a toothpick tests clean. Cool the cakes at least half an hour before attempting to serve. This works better if made the night before and refrigerated. ---Catering to Nobody Diane Mott Davidson
