1 cup sugar
1 tea spoon Baking powder
3/4 cup all purpose flour (Gold Medal recommended)
1/4 tea spoon vanillin
6 OZ ground almonds or ground walnuts- optional.
2 cups raspberry preserve
1/2 cup cold boiling water
1/3 cup sugar
1/ 4 cup raspberry liqueur
Preparation time: 15 min
Cooking time: 45min in preheat oven 350°F
Separate whites from yokes. Beet whites until stiff add 1/3 of sugar. Mix egg yokes with the rest of sugar and vanillin. Combine yellow mixture with bitten whites, Mix well. Add flour and baking powder, mix and pour into form covered by wax paper.
As optional you can add ground nuts to mixture and put halves of walnuts on top. Then bake in preheat oven for 45-50 min.
Cool cake completely and slice in half. Dissolve all syrup ingredients and sprinkle on top of each half of cake.
Spread ? part of filling on bottom part of the cakes. Place another portion on top and spread the rest of filling.