Almond Raspberry Cake



+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


*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.

Bake for 25 to 30 minutes, or until lightly browned around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the molds placed on a wire rack for 15 minutes. Then, invert the cake layers onto cooling racks and let them cool completely.
– In bowl of stand blender fitted with paddle attachment, or in  bowl using an electric hand mixer, beat the butter on medium speed until completely thickened. smooth.  Reduce speed to low and gradually add confectioners’ sugar, beating until all sugar is completely combined.
– Add the salt, cream, amaretto and almond extract and beat gently.
– Add the white chocolate and beat gently. Once all the ingredients are incorporated, increase the speed to medium-high and beat for one minute.
Assembly and Garnish:
– Using a long serrated knife, cut each cake in half horizontally, so that you have 4 equal layers.
– Place a layer of cake on a large plate or cake stand. Spread 1/2 cup frosting over top of cake, covering completely, then spread 1/4 cup raspberry jam over top of frosting.
– Cover with another cake layer and repeat the layering process, ending with the last cake layer on top. Spread all the remaining frosting over the top and sides of the cake.
– Using your hands, gently press the slivered almonds all the way around the sides of the cake. Then garnish with fresh raspberries!
– Let the cake rest for 20 minutes before slicing it. Then serve or store in the fridge for up to 2 days.
Enjoy !

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