Directions: |
Directions:On a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat eggs, sugar add vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream. Pour into two greased and floured 9-in. round baking pans. Bake at 350º for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat cram until stiff peaks form; set aside. In a large mixing bowl, beat cream cheese, sugar and salt until fluffy. Add vanilla; mix well. Fold in whipped cream. Split each cake into two layers. Place bottom layer on service plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting.
Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip No. 47. Fill bag with remaining frosting; pipe a lattice design on top and bottom edges of cake. Store in the refrigerator. |
Personal
Notes: |
Personal
Notes: Attributed to Bonnie Malloy, Norwood, Pennsylvania. This is a recipe that Mama cut out of a magazine. Ms. Malloy wrote of this recipe, "I often serve this impressive cake for dinner parties or whenever a special dessert is called for. It's delicious and so pretty."
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