How to make White Chocolate Almond Raspberry Cake


For the Almond Cake:

– 2 and 1/2 cups cake flour, sifted (315 grams)

– 3 teaspoons baking powder

– 1/2 teaspoon baking soda

– 3/4 teaspoon salt

– 1 cup (227 grams) unsalted butter, at room temperature

– 1 and 1/2 cups (298 grams) granulated sugar

– 6 large egg whites, at room temperature

– 1 teaspoon vanilla extract

– 2 teaspoons almond extract

– 3/4 cup (170 grams) whole milk, at room temperature

– 2/3 cup (152 grams) sour cream, at room temperature

– 1 cup (227g) unsalted butter, at room temperature

– 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted

– 1/4 teaspoon salt

– 1 Tablespoon heavy cream

– 1 and 1/2 Tablespoons amaretto liqueur

– 1 teaspoon almond extract

– 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes Assembly and Garnish:

– 1 cup raspberry preserves

– 1 cup fresh raspberries

– 1 cup thinly sliced almonds

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For the Almond Cake:

– Preheat stove to 350 degrees (F). Liberally oil the base and sides of two 9-inch round cake dish; line with material paper adjusts and put away until required.

– In a huge blending bowl, filter together the cake flour, baking powder, baking pop, and salt; put away.

In the bowl of a stand blender fitted with the oar connection, or in an enormous bowl utilizing a handheld electric blender, beat the margarine on medium-high velocity until smooth and velvety, around 1 moment.

– Step by step include the sugar. When the sugar has been all additional, beat on rapid for 2 minutes.

Decrease the speed to low and include the egg whites, each in turn, beating great after every expansion, and scratching down the sides and lower part of the bowl depending on the situation.

– In a rambled estimating cup, consolidate the vanilla concentrate, almond concentrate, milk, and harsh cream.

– Blend until equally joined. – On low speed, add the flour blend in three options, exchanging it with the fluid milk/sharp smooth combination, starting and finishing with the flour, and blending until recently consolidated.

– Partition the hitter equitably among the pre-arranged dish and smooth the tops.

Prepare for 25 to 30 minutes, or until gently brown around the edges and a toothpick embedded in the focal point of the cakes confesses all. Cool the cakes in the skillet puts on a wire rack for 15 minutes. Then upset the cake layers onto cooling racks and cool totally.

For the White Chocolate Amaretto Buttercream Frosting:

In the bowl of a stand blender fitted with the oar connection, or in a huge bowl utilizing a handheld electric blender, beat the margarine on medium-speed until totally smooth. Lessen the speed to low and progressively include the confectioners’ sugar, beating until the sugar is all totally joined.

– Include the salt, cream, and amaretto, and almond concentrate and beat smooth.

– Include the white chocolate and beat smooth. When the fixings have been all consolidated, speed up to medium-high and beat briefly. Gathering and Garnish:

– Utilizing a long, serrated blade, cut each cake in half on a level plane, so you have 4 even layers.

– Put one cake layer on an enormous plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it totally, then spread a 1/4 cup of raspberry jelly on top of the frosting.

– Top with another cake layer, and rehash the layering system, finishing with the keep going cake layer on top. Spread all excess frosting over the top and sides of the cake.

– Utilizing your hands, tenderly press the cut almonds overall around the sides of the cake. Then, at that point, top with new raspberries!

– Permit the cake to set for 20 minutes prior to cutting. Then, at that point, serve, or store, in the cooler, for as long as 2 days. Bring to room temperature prior to serving!

Enjoy !

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