Almond Cake with Raspberry Filling & White Chocolate Amaretto Frosting

This is a white sponge cake moist with butter and sour cream and the richness of almond flavor. Enjoy the rich flavor of almond while staying light and moist. 1 inch cake layers allow for several tasty layers of raspberry filling, The cake is topped with indulgent white chocolate and amaretto in a buttercream frosting.

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Almond Cake with Raspberry Filling & White Chocolate Amaretto Frosting

Planning

  • Prep Time:

    45 minutes

  • Bake/Cook Time:

    30 minutes

  • Chill/Set Time:

    1 hour cool down and 1 hour chill in order to frost.

  • Servings:

    8

Preparation

  • Materials

    9" cake pans: Two if 2" sides and four if 1" sides
    Parchment rounds and grease for pans
    Stand Mixer, Bowl, Whisk Attachment
    Mixing Bowl, Sifter, Hand Whisk, Spatula
    Melting Cup or milk cup (cup with spout and handle for pouring)
    Measures and Scale

  • Prep

    Preheat oven to 250F
    Line pans with parchment on bottom and grease on sides
    Sift the flour and the sugar
    Set the eggs, milk, sour cream, and butter out to room temperature
    Separate the eggs, strain the egg whites, and whip the egg whites until they rise



  • Oven/Stove

    350F for 30 minutes

  • Shopping List

    Cake Flour 300g
    Baking Powder
    Baking Soda
    Sea Salt
    Butter
    Granulated Sugar
    Egg Whites
    Vanilla Extract
    Almond Extract
    Whole Milk
    Sour Cream
    Fresh Raspberries, Sliced Almonds, and extra White Chocolate for decoration

Ingredients & Steps

  • Ingredients

    Cake Flour 300g (2.5 C)
    Baking Powder 12g (3 tsp)
    Baking Soda 3 g (3/4 tsp)
    Sea Salt 5g (3/4 tsp)
    Butter (227g (1 C)
    Granulated Sugar 299g (1.5 C)
    Egg Whites 180g (6 unstrained/8-12 strained)
    Vanilla Extract 5g (1 tsp)
    Almond Extract 10g (2 tsp)
    Whole Milk 170ml (3/4 C)
    Sour Cream 152g (2/3 C)

  • Steps

    STEP 1: In a large mixing bowl, sift together the dry ingredients (cake flour, baking powder, baking soda, and salt) and set aside.
    STEP 2: Cream the butter In the bowl of a stand mixer with paddle on medium-high speed until soft and smooth (1 minute)
    STEP 3: Gradually add in the sugar on medium speed until all is incorporated then increase speed to medium high and whip for 2 minutes until light, creamy, and color is lightened.
    STEP 4: Fold in the whipped egg whites with a spatula in small portions until incorporated.
    STEP 5: Mix together the vanilla extract, almond extract, milk, and sour cream in a milk cup.
    STEP 6: Alternate adding in the dry ingredients and wet ingredients with the mixer on low speed. Dry ingredients should be the first addition and the last. Mix just enough to combine without lumps.
    STEP 7: Pour the batter into the cake pans. You may want to measure equal portion before you pour. Then tap the pans on the counter to remove any bubbles and level the batter.
    STEO 8: Bake at 350F for approx 30 minutes until lightly golden around the edges and done in the center.
    STEP 9: COOL DOWN: Turn off the oven and open the door. Let the cakes remain for about 15 minutes, then remove to the counter, setting the pans on cooling racks for 30 minutes. Remove the cakes from the pans by inverting the pans the cooling racks. Allow the cakes to cool completely to room temperature.
    STEP 10: CHILL: Chill the cake layers on the colling racks in the refrigerator for 1 hour before brushing crumbs and applying filling and frosting.

    MAKE THE RASPBERRY FILLING OR USE A COMMERCIAL COMPOTE:
    https://suzannahs.kitchen/pages/3pt-recipe/confiture

    MAKE THE WHITE CHOCOLATE AMARETTO FROSTING
    https://suzannahs.kitchen/pages/recipe-1-blog-post/white-chocolate-amaretto-buttercream-frosting

    ASSEMBLY
    1. If you have two 2" tall layers slice them in half.
    2. Level the cake layers.
    3. Lightly brush the crumbs from the layers.
    4. Put a couple of dabs of buttercream on the bottom of your bottom layer and place it on your cake stand or turntable.
    5. Cover the top of the layer with 1/2 cup of the frosting.
    6. Spread 1/4 cup of raspberry preserves on top of the frosting.
    7. Repeat with the other cake layers stacking them on on top of the other. Anchor with a cake dowel if you need to stabilize the cake.
    8. Frost the cake top and sides with the rest of the frosting.

    DECORATING
    Apply sliced almonds to the bottom edge and lower sides of the cake. Press them on gently with your hands. Decorate the bottom edge and top edge with a few fresh raspberries. Slice white chocolate curl and place on top of the cake.

    NOTES
    Plan ahead. If you want more decoration, make extra frosting and pipe stars or flourishes on the cake edges or top and sides.

Notes

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