This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is an absolute show-stopper! This cake is very sweet. It has four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream. If you like raspberry almond desserts, you have to try this!
YOU’LL NEED THE FOLLOWING INGREDIENTS :
Regarding the Almond Cake:
2 and 1/2 cups cake flour, sifted (315 grams)
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (227 grams) room-temperature unsalted butter
1 and 1/2 cups of granulated sugar (298 grams)
6 large egg whites, at room temperature, lightly beaten until foamy
1 teaspoon vanilla extract
2 teaspoons almond extract
3/4 cup (170 grams) whole milk, at room temperature
2/3 cup (152 grams) sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
1 cup (227g) unsalted butter, at room temperature
2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
1/4 teaspoon salt
1 Tablespoon heavy cream
1 and 1/2 Tablespoons amaretto liqueur
1 teaspoon almond extract
6 ounces (170 grams) of good white chocolate, melted and let cool for 10 minutes.
Assembly and Garnish:
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds
For the Almond Cake:
Set oven temperature to 350 degrees (F). Grease the bottom and sides of two 9-inch round cake pans well, then line them with rounds of parchment paper and set them aside until you need them.
Sift the cake flour, baking powder, baking soda, and salt together in a large bowl and set aside.
In a large bowl or the bowl of a stand mixer with a paddle attachment, beat the butter on medium-high speed for about 1 minute, or until it is smooth and creamy.
Add the sugar in small amounts. After adding all of the sugar, beat for 2 minutes at high speed.
Turn the speed down to low and add the egg whites a little at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
Mix the vanilla extract, almond extract, milk, and sour cream in a measuring cup with a spout. Mix until everything is even.
On low speed, add the flour mixture in three parts, alternating with the liquid milk/sour cream mixture, starting and ending with the flour, and mixing until just combined.
Spread the batter out evenly in the pans that have been set up and smooth the tops.
Bake the cakes for 25 to 30 minutes, or until the edges are lightly browned and a toothpick inserted in the middle comes out clean. Set the cake pans on a wire rack to cool for 15 minutes. Then, flip the cake layers over onto cooling racks and let them cool all the way down.
For the White Chocolate Amaretto Buttercream Frosting:
Beat the butter on medium speed in the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand-held electric mixer until it is completely smooth. Turn the speed down to low and slowly add the confectioners’ sugar while continuing to beat until all of the sugar is mixed in.
Add in the salt, cream, and amaretto, and almond extract and beat smooth.
Add the white chocolate and beat until there are no lumps. Once all of the ingredients are mixed in, turn up the speed to medium-high and beat for a minute.
Assembly and Garnish:
Cut each cake in half horizontally with a long, serrated knife so that you have 4 even layers.
Put one layer of cake on a big plate or a cake stand. Spread 1/2 cup of the frosting on top of the cake to cover it completely. Then, spread 1/4 cup of raspberry preserves on top of the frosting.
Add another layer of cake on top and repeat the process until the last layer of cake is on top. Spread the rest of the frosting on top of and around the cake.
Gently press the sliced almonds all around the sides of the cake with your hands. Then add fresh raspberries on top!
Let the cake sit for 20 minutes before you try to cut it. Then you can serve it or put it in the fridge for up to 2 days. Before serving, let the food come to room temperature!
