Almond Milk Cake

I'm always on the hunt for new recipes, and this one, from Red Mountain Resort, caught my eye. I have never been to Red Mountain, a spa resort in Utah, but hope to get there someday. Their website always has healthy, interesting recipes, and this month is no exception. This cake is a little different take on sponge cake. Light and fluffy, with an almond flavor. I hope you enjoy this.





Almond Milk Cake(Serves 15)

Ingredients:
3 egg whites
7 oz. almond paste
12 egg yolks
10 oz. sugar, granulated
1 tsp. vanilla extract
7 oz. cake flour 6 cups skim milk
1 ½ cup honey
½ tsp. vanilla extract
¾ cup sugar, granulated
2 cups lowfat (neufchatel) cream cheese
¾ tbsp. toasted crushed almond slivers

Directions:

1.Gradually mix the egg whites into the almond paste to soften it.
2.Whip the egg yolks with 3 oz. sugar to ribbon stage. Add the vanilla extract and slowly add this to the almond paste.
3.Whip the whites separated from the yolks to soft peaks with remaining 7 oz. sugar and carefully fold into yolk mixture. Then fold in the cake flour.
4.Immediately spread the batter on a paper-lined sheet pan (do not use any spray oil). Bake at 350 degrees F for 10–12 minutes until done. Allow to cool. Cut cake into three equal sheets.
5.Heat the milk and honey with the vanilla extract to a low simmer.
6.Assemble the layers by spreading lightly with a low-fat cream cheese and sugar mix.
7.With a bamboo skewer or toothpick, poke holes in the sheet cake. Pour the milk mixture over the cake and refrigerate until cold.
8.Cut rectangular shaped pieces about 2 X 3 inches and sprinkle with lightly toasted, crushed almond slivers.