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

For the White Chocolate Amaretto Buttercream Frosting:

– 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 broiler to 350 degrees (F). Liberally oil the base and sides of two 9-inch round cake skillet; line with material paper adjusts and put away until required.
  • In an enormous 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.
  • Continuously include the sugar. When the sugar has been all additional, beat on high velocity for 2 minutes.
  • Lessen 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, join the vanilla concentrate, almond concentrate, milk, and sharp cream.
  • Blend until equitably consolidated.
  • On low speed, add the flour combination in three options, rotating it with the fluid milk/harsh velvety blend, starting and finishing with the flour, and blending until recently joined.
  • Partition the hitter equally among the pre-arranged container and smooth the tops.
  • Heat for 25 to 30 minutes, or until softly brown around the edges and a toothpick embedded in the focal point of the cakes tells the truth. Cool the cakes in the dish puts on a wire rack for 15 minutes. Then, at that point, reverse 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 spread on medium-speed until totally smooth. Decrease the speed to low and steadily include the confectioners’ sugar, beating until the sugar is all totally consolidated.
  • 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, with the goal that 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, at that point, spread a 1/4 cup of raspberry jam 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 leftover frosting over the top and sides of the cake.
  • Utilizing your hands, delicately 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 serve, or store, in the cooler, for as long as 2 days. Bring to room temperature prior to serving!

Enjoy !

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