Directions (continued)
- In another bowl, beat egg whites on medium until soft peaks form.
- Beat in remaining sugar, about 1 tablespoon at a time, on high until
- stiff peaks form and sugar is dissolved. Fold a fourth of the whites
- into batter; then fold in remaining whites. Fold in crumbs and
- almonds.
- Gently spoon into prepared pans. Bake at 325° for 20-25 minutes
- or until cake springs back when lightly touched. Cool for 10
- minutes; remove from pans to wire racks. Cool completely.
- In a saucepan, combine the brown sugar, cornstarch, butter and 2
- tablespoons cider. Bring to a boil over medium heat, stirring
- constantly. Cook and stir for 2 minutes or until thickened. Stir a
- small amount into reserved yolk; return all to pan. Bring to a
- gentle boil, stirring constantly. Cool.
- In a small bowl, beat cream cheese until fluffy. Beat in 2
- tablespoons caramel sauce until smooth. Spread over one cake; top
- with remaining cake. Add remaining cider to remaining caramel sauce
- to achieve drizzling consistency.
- Beat cream until it begins to thicken. Add sugar and vanilla; beat
- until soft peaks form. Frost top and sides of cake. Drizzle with
- caramel sauce. Yield: 6 servings.
Nutrition Facts: 1 slice equals 468 calories, 28 g fat (14 g saturated fat), 170 mg cholesterol, 276 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.