Recipe: Tasty Almond Layer Cake with Rasberry Cream Filling

Name: Recipe: Tasty Almond Layer Cake with Rasberry Cream Filling
Prep time: 15 min
Cook time: 2 h
Cuisine: American
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

Maria Cobb

Recipe

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Recipe: Tasty Almond Layer Cake with Rasberry Cream Filling Delicious, fresh and tasty.

Almond Layer Cake with Rasberry Cream Filling. This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting. The first step to a wonderfully fluffy cake is to fully cream the butter and sugar. You don't want to skimp on this.

The raspberry jam filling couldn't be easier, and whether you cover the cake with a whipped bittersweet ganache (as we did), a Swiss buttercream or cream cheese frosting, it's guaranteed to be.

This raspberry almond layer cake uses crumbled muffin pieces to create a naked layer cake a la Momofuku Milk Bar style!

Turn that broken muffin mess into a raspberry almond layer cake: Sometimes plans fail and its back to the drawing board.

You can have Almond Layer Cake with Rasberry Cream Filling using 31 ingredients and 29 steps. Here is how you achieve that.

Ingredients of Almond Layer Cake with Rasberry Cream Filling

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

That's why I believe you should always have.

This simple raspberry almond crumb cake is a deliciously moist and buttery breakfast cake topped with cinnamon crumb topping, fresh raspberries Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top.

Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. [RECIPE BELOW] Creamy Raspberry Almond Cake.

Soft, white almond cake layers with a delicious raspberry filling.

Almond Layer Cake with Rasberry Cream Filling step by step

Make Cake.
Preheat the oven to 350., Spray 3 - 8 inch cake pans with bakers spray.
Combine flour, baking powder and salt in a nowl.
In another large bowl beat butter and sugar until light and fluffy, beat in extracts.
Beat in egg whites in 2 addituons.
Add flour, alternating with milk and sour cream until combined.
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.
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Combine flour, baking powder and salt 8n a nowl.
In another large bowl beat butter and sugar until light and fluffy, beat in extract.
Beat in egg whites in 2 addituons.
Add flour, alternating with milk until combine.
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.
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Make Rasberry Cream Filling.
Beat together in a large bowl butter, marsscapone, vanilla amd rasberry puree slowly beat in sugar until creamy.
Make Almond Cream Frosting.
In a large bowl beat butter, marscapone and extracts until blended, slowly beat in confectioners sugar adding milk if needed to be creamy.
Assemble Cake.
Lay one cake layer bottom up 9n serving plate.
Add 1/2 of rasberry filling.
Top with second cake layer, bottom up.
Add remaing rasberry filling.
Top with third cake kayer, bottom up.
Frost entire cake with almond cream frosting.
Garnish with white and dark chocolate covered almonds and fresh raspberrie refrigerate at least 2 hours for easier slicing.
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