White chocolate almonds and raspberries are a perfect combination. This is a show stopping dessert that everyone will love! Great for a birthday cake or small wedding cake. Plan ahead as some of the ingredients need to be at room temperature. You can make this cake a day in advance and store at room temperature until needed.
Ingredients for the Almond Cake:
2 1/2 cups cake flour, sifted
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
6 large egg whites, at room temperature, lightly beaten until foamy
1 tsp vanilla extract
1 1/2 tsp almond extract
3/4 cup whole milk, at room temperature
2/3 cup sour cream, at room temperature
Ingredients for the White Chocolate Amaretto Buttercream Frosting:
Tip: For extra thick layers of frosting, double the buttercream frosting!
1 1/2 cups unsalted butter, at room temperature
3 1/4 cups powdered sugar, sifted
1/4 tsp salt
2 TBS heavy cream, at room temperature
1 1/2 TBS amaretto liqueur
1 tsp almond extract
9 ounces quality white chocolate, melted and cooled for 10 minutes (do not use white chocolate chips)
Ingredients for Assembly and Garnish:
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds
Instructions for the Almond Cake:
Preheat oven to 350F. Generously grease the bottom and sides of two 9 inch round cake pans lined with parchment paper rounds on the bottom of the pans. Set aside until needed.
In a large mixing bowl, sift together the cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
In a spouted measuring cup, combine the vanilla extract, almond extract, milk and sour cream. Mix until evenly combined.
On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25 to 30 minutes, or until brown around the edges and a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans placed on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
Instructions for the White Chocolate Amaretto Buttercream Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth. Reduce the speed to low and gradually add in the powdered sugar, beating until all of the sugar is completely combined.
Add in the salt, cream, amaretto and almond extract and beat smooth.
Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for one minute.
Instructions for Assembly and Garnish:
Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting.
Top with another cake layer and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries.
Allow the cake to set for 20 minutes before slicing. Then serve or store in the refrigerator for up to 2 days. Bring to room temperature before serving.
Source: bakerbynature.com
Kimberly
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