Almond Layer Cake with Rasberry Cream Filling

Name: Almond Layer Cake with Rasberry Cream Filling
Cuisine: American
Ingredients: For Almond Cake; 3/4 cup room temperature unsalted butter; 1 cup granulated sugar; 3/4 cup room temperature sour cream; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 6 large egg whites, at room temperature; 2 1/2 cups all purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup room temperature 2% mi; For Tge Cream Filling; 6 ounces fresh rasberries, pureed in a blender and strained; through a fine mesh strainer; 3/4 cup room temperature salted butter; 3/4 cup room temperature marscapone cheese, at room temperature; 6 cups confectioner's sugar; 1 teaspoon vanilla extract; For Almond Cream Frostung; 3/4 cup room temperature butter; 3/4 cup mascarpone cheese, at room temperature; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 6 cups confectioner's sugar; 2-4 tablespoons milk; For Garnish; As needed, dark and white chocolate covered almonds; As needed, fresh rasberries; For Garnish; As needed, dark and white chocolate covered almond

fenway @Fenway

This 3 layer almond cake is moist and light. The filling is a fresh rasberry cream and it's frosted with a almond cream frosting. Serve it at room temperature for the best flavor and add some fresh rasberries to garnish.

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Ingredients

For Almond Cake
3/4 cuproom temperature unsalted butter
1 cupgranulated sugar
3/4 cuproom temperature sour cream
2 teaspoonsalmond extract
1 teaspoonvanilla extract
6large egg whites, at room temperature
2 1/2 cupsall purpose flour
4 teaspoonsbaking powder
1/2 teaspoonsalt
1 cuproom temperature 2% mi
For Tge Cream Filling
6 ouncesfresh rasberries, pureed in a blender and strained
through a fine mesh strainer
3/4 cuproom temperature salted butter
3/4 cuproom temperature marscapone cheese, at room temperature
6 cupsconfectioner's sugar
1 teaspoonvanilla extract
For Almond Cream Frostung
3/4 cuproom temperature butter
3/4 cupmascarpone cheese, at room temperature
2 teaspoonsalmond extract
1 teaspoonvanilla extract
6 cupsconfectioner's sugar
2-4 tablespoonsmilk
For Garnish
As needed, dark and white chocolate covered almonds
As needed, fresh rasberries
For Garnish
As needed, dark and white chocolate covered almond
As needed, fresh rasberries

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Steps

1

Make Cake
2

Preheat the oven to 350., Spray 3 - 8 inch cake pans with bakers spray
3

Combine flour, baking powder and salt in a nowl
4

In another large bowl beat butter and sugar until light and fluffy, beat in extracts
5

Beat in egg whites in 2 addituons
6

Add flour, alternating with milk and sour cream until combined
7

Divide evenly into m prepared pans an bake about 20 to 25 minutes until a toothpick comes out just clean. Cool 5 minutes in pans then remove to a rack to cool completely
8
9

Combine flour, baking powder and salt 8n a nowl
10

In another large bowl beat butter and sugar until light and fluffy, beat in extract
11

Beat in egg whites in 2 addituons
12

Add flour, alternating with milk until combine
13

Divide evenly into m prepared pans an bake about 20 to 25 minutes until a toothpick comes out just clean. Cool 5 minutes in pans then remove to a rack to cool completely
14
15

Make Rasberry Cream Filling
16

Beat together in a large bowl butter, marsscapone, vanilla amd rasberry puree slowly beat in sugar until creamy
17

Make Almond Cream Frosting
18

In a large bowl beat butter, marscapone and extracts until blended, slowly beat in confectioner's sugar adding milk if needed to be creamy
19

Assemble Cake
20

Lay one cake layer bottom up 9n serving plate
21

Add 1/2 of rasberry filling
22

Top with second cake layer, bottom up
23

Add remaing rasberry filling
24

Top with third cake kayer, bottom up
25

Frost entire cake with almond cream frosting
26

Garnish with white and dark chocolate covered almonds and fresh raspberrie refrigerate at least 2 hours for easier slicing
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29

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fenway @Fenway

on July 30, 2017 00:15

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

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Almond Layer Cake with Rasberry Cream Filling

Almond Layer Cake with Rasberry Cream Filling

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