Almond Layer Cake with Rasberry Cream Filling
Almond Layer Cake with Rasberry Cream Filling

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, almond layer cake with rasberry cream filling. One of my favorites. For mine, I am going to 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 favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Almond Layer Cake with Rasberry Cream Filling is something that I have loved my whole life. They are nice and they look wonderful.

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake.

To begin with this recipe, we have to prepare a few ingredients. You can cook almond layer cake with rasberry cream filling using 31 ingredients and 29 steps. Here is how you can achieve that.

The ingredients needed to make Almond Layer Cake with Rasberry Cream Filling:
  1. Make ready For Almond Cake
  2. Take 3/4 cup room temperature unsalted butter
  3. Get 1 cup granulated sugar
  4. Take 3/4 cup room temperature sour cream
  5. Make ready 2 teaspoons almond extract
  6. Get 1 teaspoon vanilla extract
  7. Get 6 large egg whites, at room temperature
  8. Get 2 1/2 cups all purpose flour
  9. Prepare 4 teaspoons baking powder
  10. Prepare 1/2 teaspoon salt
  11. Make ready 1 cup room temperature 2% mi
  12. Make ready For Tge Cream Filling
  13. Prepare 6 ounces fresh rasberries, pureed in a blender and strained
  14. Make ready through a fine mesh strainer
  15. Take 3/4 cup room temperature salted butter
  16. Get 3/4 cup room temperature marscapone cheese, at room temperature
  17. Take 6 cups confectioner's sugar
  18. Make ready 1 teaspoon vanilla extract
  19. Get For Almond Cream Frostung
  20. Get 3/4 cup room temperature butter
  21. Make ready 3/4 cup mascarpone cheese, at room temperature
  22. Get 2 teaspoons almond extract
  23. Get 1 teaspoon vanilla extract
  24. Take 6 cups confectioner's sugar
  25. Get 2-4 tablespoons milk
  26. Get For Garnish
  27. Take As needed, dark and white chocolate covered almonds
  28. Make ready As needed, fresh rasberries
  29. Take For Garnish
  30. Make ready As needed, dark and white chocolate covered almond
  31. Get As needed, fresh rasberries

To frost the cake, add a layer of raspberry buttercream to the first cake layer, and top with a thin layer of the remaining raspberry filling. Add the next cake layer on top, and use the remaining frosting to cover the top and sides. Top with fresh raspberries, if desired. To make the cakes, cream the butter and sugar with an electric mixer until light, pale and creamy.

Steps to make Almond Layer Cake with Rasberry Cream Filling:
  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 completely1. Combine flour, baking powder and salt 8n a nowl
  8. In another large bowl beat butter and sugar until light and fluffy, beat in extract
  9. Beat in egg whites in 2 addituons
  10. Add flour, alternating with milk until combine
  11. 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 completely1. Make Rasberry Cream Filling
  12. Beat together in a large bowl butter, marsscapone, vanilla amd rasberry puree slowly beat in sugar until creamy
  13. Make Almond Cream Frosting
  14. In a large bowl beat butter, marscapone and extracts until blended, slowly beat in confectioner's sugar adding milk if needed to be creamy
  15. Assemble Cake
  16. Lay one cake layer bottom up 9n serving plate
  17. Add 1/2 of rasberry filling
  18. Top with second cake layer, bottom up
  19. Add remaing rasberry filling
  20. Top with third cake kayer, bottom up
  21. Frost entire cake with almond cream frosting
  22. Garnish with white and dark chocolate covered almonds and fresh raspberrie refrigerate at least 2 hours for easier slicing1.

A light and fluffy lemon raspberry cake with a lemon cake, raspberry cake filling, and a vanilla buttercream. I'm in my last and final year of my twenties. Place one layer of cake on your serving dish. Top with a layer of mascarpone filling and then a layer of peach compote. Top with another layer of cake and repeat.

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