White chocolate, almonds and raspberries cake
A true show-stopper is this raspberry almond cake with white chocolate amaretto buttercream frosting! This cake is delightfully sweet, with four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream! Must try if you enjoy sweets with raspberries and almonds!
Ingredients:
ABOUT THE MONOGRAM CAKE:
- Two and a half cups sliced baking flour (315 grammes)
- Three tablespoons of powdered yeast
- One-half teaspoon baking soda
- three-quarters teaspoon of salt
- One cup (227 grammes) of room-temperature unsalted butter
- 1 1/2 cups (298 grammes) of sugar, granulated
- Six big, room-temperature egg whites
- One tsp vanilla extract
- Two tsp almond extract
- 3/4 cup (170 grammes) room temperature whole milk
- 152 grammes, or 2/3 cup, of sour cream, room
- warmth
FOR THE AMARETTO WHITE CHOCOLATE:
frosting with buttercream:
- One cup (227g) of room-temperature unsalted butter
- 2 1/2 cups powdered (283 g/10 ounces)
- sprinkled sugar
- 1/4 tsp salt
- One tablespoon of thickened cream
- A half-teaspoon of amaretto
- One tsp of extract from almonds
- Six ounces (170 grammes) of premium white chocolate, melted, then refrigerated for ten minutes
Attachment and embellishment:
- A single cup of jam made with raspberries
- One cup of recently harvested raspberries
- One cup of almonds, thinly sliced
DIRECTIONS:
ABOUT THE MONOGRAM CAKE:
- Warm the oven up to 350 degrees Fahrenheit. Grease two 9-inch round cake moulds generously on the bottom and sides; line with parchment paper and save until needed.
- Mix the baking soda, baking powder, baking flour, and salt together in a big bowl and set it aside.
- Beat the butter on medium-high speed for one minute, or until it is soft and creamy, in the bowl of a stand mixer fitted with the palette attachment, or in a large bowl using an electric hand mixer.
- After a while, add the sugar. After adding all of the sugar, beat for two minutes on high speed.
- One by one, slowly add the egg whites, beating thoroughly after each addition and scraping down the sides and bottom of the basin as you go.
- Pour the milk, sour cream, almond extract, and vanilla extract into a measuring cup that has been spiked.
- Blend until well blended.
- Three additions of the flour mixture should be made at low speed, beginning and finishing with the flour and alternating with the liquid milk/sour cream mixture.
- Mix until well incorporated. Evenly divide the dough between the ready molds, then smooth the tops.
- Preheat the oven to 250°C or until the cakes are just beginning to turn brown around the edges and a stick inserted in the center comes out clean.
- Allow the cakes to cool in their molds for fifteen minutes on a wire grating.
- After that, flip the cake layers over onto cooling grates and let them cool fully.
Regarding the amaretto-white chocolate buttercream frosting:
- Beat the butter at a medium speed until it’s fully smooth, either in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the palette attachment. Beat in the baking sugar gradually, slowing down until all of the sugar is well incorporated.
- Beat in the almond extract, cream, salt, and amaretto until smooth. Beat in the white chocolate until it becomes smooth. After all the ingredients are combined, beat for a minute at a medium-high speed.
Attachment and embellishment:
- Each pie should have four equal layers after being cut in half horizontally with a large saw knife. Arrange a cake layer onto a sizable platter or cake stand. Cover the entire cake with 1/2 cup icing, then top the icing with 1/4 cup raspberry jam. Place a second layer of cake on top and continue layering until you reach the final layer. Cover the cake’s edges and top with all of the leftover frosting.
- Gently push the sliced almonds around the cake’s edges using your hands. Finally, add some fresh raspberries on top.