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Ingredients
+For the almond cake:
° 2 & 1/2 c cake flour, sift
° 3 teaspoons of baking powder
° 1/2 teaspoon baking soda
° 3/4 teaspoon of salt
° 1 c unsalted butter– 1 and 1/2 cups (298 grams) of granulated sugar
° 6 L egg white
° 1 teaspoon of vanilla extract
° 2 tsp almond extract
° 3/4 c whole milk
° 2/3 c (152 grams) sour cream
+For Frosting:
° 1 c unsalted butter
° 2 and 1/2 cups (283g/10 ounces) icing sugar, sifted
° 1/4 teaspoon of salt
° 1 tablespoon heavy cream
° 1 and 1/2 tablespoons of amaretto liqueur
° 1 teaspoon of almond extract
° 6 ounces (170g) quality white chocolate, melted and chilled for 10 minutes
+Assembly and Garnish:
° 1 cup raspberry jam
° 1 cup of fresh raspberries
° 1 cup finely sliced almonds
*Instructions
*For the almond cake:
For the almond cake:
– Preheat the oven to 350 degrees (F). Generously grease bottom and sides of two 9-inch round cake pans; line with parchment paper circles and set aside until needed.
– In a large bowl, sift together the cake flour, baking powder, baking soda and salt; put aside.
– In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, beat the butter on medium-high speed until smooth and creamy , about 1 minute.
– Gradually add the sugar. Once all the sugar has been added, beat on high speed for 2 minutes.
– Reduce the speed to low and add the egg whites, one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
– In a measuring cup with a pour spout, combine the vanilla extract, almond extract, milk and sour cream.
– Mix until homogeneous.
– On low speed, add the flour mixture in three batches, alternating with the liquid milk/sour cream mixture, starting and ending with the flour, and mixing until just combined.
– Divide the batter evenly into the prepared pans and smooth the tops.