Hello everybody, it’s Griffin, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, almond layer cake with rasberry cream filling. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Almond Layer Cake with Rasberry Cream Filling is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Almond Layer Cake with Rasberry Cream Filling is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook almond layer cake with rasberry cream filling using 31 ingredients and 29 steps. Here is how you cook it.
The ingredients needed to make Almond Layer Cake with Rasberry Cream Filling:
- Make ready For Almond Cake
- Get 3/4 cup room temperature unsalted butter
- Make ready 1 cup granulated sugar
- Make ready 3/4 cup room temperature sour cream
- Get 2 teaspoons almond extract
- Take 1 teaspoon vanilla extract
- Make ready 6 large egg whites, at room temperature
- Prepare 2 1/2 cups all purpose flour
- Get 4 teaspoons baking powder
- Get 1/2 teaspoon salt
- Make ready 1 cup room temperature 2% mi
- Get For Tge Cream Filling
- Get 6 ounces fresh rasberries, pureed in a blender and strained
- Make ready through a fine mesh strainer
- Make ready 3/4 cup room temperature salted butter
- Take 3/4 cup room temperature marscapone cheese, at room temperature
- Get 6 cups confectioner's sugar
- Prepare 1 teaspoon vanilla extract
- Make ready For Almond Cream Frostung
- Prepare 3/4 cup room temperature butter
- Make ready 3/4 cup mascarpone cheese, at room temperature
- Take 2 teaspoons almond extract
- Take 1 teaspoon vanilla extract
- Make ready 6 cups confectioner's sugar
- Take 2-4 tablespoons milk
- Get For Garnish
- Prepare As needed, dark and white chocolate covered almonds
- Make ready As needed, fresh rasberries
- Prepare For Garnish
- Prepare As needed, dark and white chocolate covered almond
- Prepare As needed, fresh rasberries
Step by Step to make Almond Layer Cake with Rasberry Cream Filling:
- 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
- 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
- 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 confectioner's 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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