Prep Time: 30 mins | Cook Time: 30 mins | Inactive Time: 20 mins | Total Time: 1 hr 20 mins | Yield: 1 Cake
Topped with fresh raspberries, this cake is one to try! Layer after layer of delicious flavors. This will be the best cake to serve today. Enjoy!
Ingredients:
For the Almond Cake:
3/4 c (170 grams) whole milk, at room temperature
2/3 c (152 grams) sour cream, at room temperature
6 large Egg whites, at room temperature, lightly beaten until foamy
1/2 tsp baking soda
3 tsp baking powder
2 tsp almond extract
1 c (227 grams) unsalted butter, at room temperature
2 and 1/2 c cake flour, sifted (315 grams)
1 and 1/2 c (298 grams) granulated sugar
1 tsp vanilla extract
3/4 tsp salt
For the White Chocolate Amaretto Buttercream Frosting:
6 oz. (170g) quality white chocolate, melted and cooled for 10 minutes
1 tbsp heavy cream
1 c (227g) unsalted butter, at room temperature
1 and 1/2 tbsp amaretto liqueur
2 and 1/2 c (283g/10 ounces) confectioners’ sugar, sifted
1 tsp almond extract
1/4 tsp salt
Assembly and Garnish:
1 c thinly sliced almonds
1 c fresh raspberries
1 c raspberry preserves
Directions:
Almond Cake:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply cooking spray and line with parchment paper to two 9-inch round cake pans.
3. Add baking soda, baking powder, and cake flour into a mixing bowl. Whisk until well combined.
4. Add butter into the bowl of a stand mixer, then beat for a minute on a medium-high speed until the texture becomes smooth.
5. Add sugar in batches, then beat every addition until well blended.
6. Turn the speed down to low, then add egg whites gradually and beat every addition until well blended.
7. In a mixing bowl, add sour cream, vanilla extract, milk, and almond extract. Stir until well blended.
8. Add the flour mixture in batches together with the milk mixture, then beat until well mixed.
9. Fill the prepared pans with the batter and spread it evenly.
10. Place them inside the preheated oven and bake for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
11. Remove from the oven and allow the cake to rest at room temperature. Invert and cool completely.
To Make the White Chocolate Amaretto Buttercream Frosting:
1. Add butter into the bowl of the stand mixer, then beat until smooth.
2. Add confectioners’ sugar in batches, then beat every addition until well blended.
3. Add almond extract, salt, amaretto, and cream. Beat until well blended.
4. Add the white chocolate, then stir until well mixed.
To Assemble:
1. Horizontally slice each cake into two to have four layers.
2. Put a cake onto a large plate, then add 1/2 cup of the frosting over and spread it evenly.
3. Add 1/4 cup of raspberry on top and spread it evenly.
4. Put another cake on top. Repeat the process until everything is arranged in layers ending with the frosting.
5. Add the almond slices around the cake, then press them gently.
6. Add fresh raspberries to the cake.
7. Let the cake rest for at least 20 minutes.
8. Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 2 days.
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