White Chocolate Almond Raspberry Cake

Ingredients:

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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