Chocolate Almond Raspberry Cake

Ingredients

For almond cake:

• 2 1/2 cups all-purpose flour, sifted (315 grams)
• Three teaspoons baking powder
• 1/2 teaspoon baking powder
• Three to four
• teaspoons salt
• 1 cup (227 grams) unsalted butter, room temperature
• 1½ cups (298 grams) Powdered sugar
• 6 egg whites, room temperature, lightly beaten
• 1 teaspoon vanilla extract
• 2 teaspoons vanilla extract Almonds
• Three/4 cups (one hundred and seventy grams) whole milk, room temperature Temp Candy, sifted
• 1/4 teaspoon salt
• 1 tablespoon heavy cream
• 1 1 /2 tablespoons amaretto
• 1 tablespoon almond extract
• 170 g high-quality white chocolate, melted and cooled for 10 minutes

Suitable for decorating:

• 1 cup raspberry jam
• 1 cup pure raspberries
• 1 cup thinly sliced ​​almonds

Chocolate Almond Raspberry Cake

recommendations

almond cake:

oven at 350 degrees (F) preheat. Generously grease the bottom and sides of two 9-inch round cake pans. Line with parchment paper discs and set aside until ready to use.
In a large bowl, combine the cake flour, baking powder, baking soda, and salt; separated.

In the bowl of a stand mixer fitted with a mixer, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
Add sugar regularly. Once all the sugar is distributed, beat on high for two minutes.
Reduce speed to low and gradually add egg whites. Beat well after each addition, scraping the sides and bottom of the bowl as needed.
In a measuring cup with a spout, combine the vanilla extract, almond extract, milk, and sour cream. Stir until everything is mixed.
On low speed, add the flour in three batches, alternating with the liquid milk and sour cream mixture, beginning and ending with the flour and beating until smooth.

Divide the batter evenly most of the prepared pans and clean the tops.

Bake for 25 to 30 minutes, or until gently brown around the rims and a toothpick inserted inside the middle of the cakes comes out clean. Cool the desserts inside the pans places on a cord rack for 15 minutes. Then invert the cake layers onto cooling racks and funky absolutely.

For the White Chocolate Amaretto Buttercream Frosting:

Inside the bowl of a stand mixer outfitted with the paddle attachment, or in a big bowl the usage of a hand held electric powered mixer, beat the butter on medium-velocity till completely smooth. Reduce the speed to low and steadily upload inside the confectioners’ sugar, beating till all of the sugar is absolutely mixed.

Add inside the salt, cream, and amaretto, and almond extract and beat smooth.

Upload in the white chocolate and beat easy. Once all of the components have been incorporated, growth the speed to medium-excessive and beat for a minute.

Meeting and Garnish:

The usage of an extended, serratred knife , slice every cake in 1/2 horizontally, so that you have four even layers.

Vicinity one cake layer on a big plate or cake stand. Spread half of cup of the frosting on top of the cake, masking it absolutely, then unfold a 1/four cup of raspberry preserves on pinnacle of the frosting.

Pinnacle with some other cake layer, and repeat the layering procedure, ending with the remaining cake layer on pinnacle. Unfold all closing frosting over the pinnacle and facets of the cake.

The use of your hands, lightly press the sliced almonds all over the aspects of the cake. Then top with sparkling raspberries!

Permit the cake to set for 20 minutes before slicing. Then serve, or store, within the refrigerator, for up to 2 days. Bring to room temperature earlier than serving! Divide the batter evenly most of the prepared pans and clean the tops.

Bake for 25 to 30 minutes, or until gently brown around the rims and a toothpick inserted inside the middle of the cakes comes out clean. Cool the desserts inside the pans places on a cord rack for 15 minutes. Then invert the cake layers onto cooling racks and funky absolutely.

For the White Chocolate Amaretto Buttercream Frosting:

Inside the bowl of a stand mixer outfitted with the paddle attachment, or in a big bowl the usage of a hand held electric powered mixer, beat the butter on medium-velocity till completely smooth. Reduce the speed to low and steadily upload inside the confectioners’ sugar, beating till all of the sugar is absolutely mixed.

Add inside the salt, cream, and amaretto, and almond extract and beat smooth.

Upload in the white chocolate and beat easy. Once all of the components have been incorporated, growth the speed to medium-excessive and beat for a minute.

Meeting and Garnish:

The usage of an extended, serratred knife , slice every cake in 1/2 horizontally, so that you have four even layers.

Vicinity one cake layer on a big plate or cake stand. Spread half of cup of the frosting on top of the cake, masking it absolutely, then unfold a 1/four cup of raspberry preserves on pinnacle of the frosting.

Pinnacle with some other cake layer, and repeat the layering procedure, ending with the remaining cake layer on pinnacle. Unfold all closing frosting over the pinnacle and facets of the cake.

The use of your hands, lightly press the sliced almonds all over the aspects of the cake. Then top with sparkling raspberries!

Permit the cake to set for 20 minutes before slicing. Then serve, or store, within the refrigerator, for up to 2 days. Bring to room temperature earlier than serving!