This raspberry almond cake with white chocolate amaretto buttercream frosting is a total showstopper! With four layers of light and fluffy almond cake, raspberry filling and creamy white chocolate amaretto cream, this cake is deliciously sweet! Must try if you love raspberry almond desserts!
INGREDIENTS:
FOR THE ALMOND CAKE:
2 1/2 cups baking flour, sliced (315 grams)
3 tablespoons of yeast powder
1/2 tsp baking soda
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (298 grams) granulated sugar
6 large egg whites, at room temperature
1 teaspoon of vanilla extract
2 tablespoons of almond extract
3/4 cup (170 grams) whole milk, room temperature
2/3 cup (152 grams) sour cream, room
temperature
FOR THE WHITE CHOCOLATE AMARETTO:
buttercream frosting:
1 cup (227g) unsalted butter, room temperature
2 1/2 cups (283 g/10 ounces) powdered
sugar, sifted
1/4 teaspoon salt
1 tablespoon of heavy cream
1 1/2 tablespoon of amaretto
1 teaspoon of almond extract
6 ounces (170g) quality white chocolate, melted and chilled for 10 minutes
Mounting and decoration:
1 cup of raspberry jam
1 cup of fresh raspberries
1 cup thinly sliced almonds
INSTRUCTIONS:
FOR THE ALMOND CAKE:
Preheat the oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake molds; line with parchment paper and set aside until needed.
In a large bowl, whisk baking flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer equipped with the pallet attachment, or in a large bowl with an electric hand mixer, beat the butter at medium-high speed until it is soft and creamy, about 1 minute.
Gradually add the sugar. Once all the sugar has been added, beat at high speed for 2 minutes.
Slow down and add the egg whites, one at a time, beating well after each addition and scraping the sides and bottom of the bowl as In a spiked measuring cup, combine vanilla extract, almond extract, milk and sour cream. Mix until evenly combined.
At low speed, add the flour mixture in three additions, alternating with the liquid milk/ sour cream mixture, starting and ending with the flour, and mixing until combined. Divide the dough evenly between the prepared molds and smooth out the top. Bake for 25 to 30 minutes, or until slightly golden around the edges and a stick inserted in the center of the cakes comes out clean. Cool the cakes in the mold spots on a wire grate for 15 minutes. Then invert the layers of cake into cooling grates and cool completely.
For the white chocolate amaretto buttercream frosting:
In the bowl of a stand mixer equipped with the pallet attachment, or in a large bowl with an electric hand mixer, beat the butter at medium speed until completely smooth. Slow down and gradually add the baking sugar, beating until all sugar is fully combined.
Add salt, cream and amaretto and almond extract and beat until smooth. Add the white chocolate and beat until smooth. Once all the ingredients are incorporated, increase the speed to medium-high and beat for a minute.
Mounting and decoration:
With a long saw knife, cut each pie in half horizontally so it has 4 even layers. Place a layer of cake on a large plate or cake stand. Spread 1/2 cup icing over the cake, covering it completely, then spread 1/4 cup raspberry jam over the icing. Cover with another layer of cake and repeat the layering process, ending with the final layer of cake on top. Spread all the remaining icing over the top and sides of the cake.
With your hands, gently press sliced almonds around the sides of the cake. Then top it off with fresh raspberries.
