Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, almond layer cake with rasberry cream filling. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Almond Layer Cake with Rasberry Cream Filling is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Almond Layer Cake with Rasberry Cream Filling is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook almond layer cake with rasberry cream filling using 31 ingredients and 29 steps. Here is how you cook that.
The ingredients needed to make Almond Layer Cake with Rasberry Cream Filling:
- Take For Almond Cake
- Make ready 3/4 cup room temperature unsalted butter
- Make ready 1 cup granulated sugar
- Take 3/4 cup room temperature sour cream
- Get 2 teaspoons almond extract
- Make ready 1 teaspoon vanilla extract
- Get 6 large egg whites, at room temperature
- Make ready 2 1/2 cups all purpose flour
- Get 4 teaspoons baking powder
- Take 1/2 teaspoon salt
- Make ready 1 cup room temperature 2% mi
- Get For Tge Cream Filling
- Take 6 ounces fresh rasberries, pureed in a blender and strained
- Take through a fine mesh strainer
- Get 3/4 cup room temperature salted butter
- Take 3/4 cup room temperature marscapone cheese, at room temperature
- Get 6 cups confectioner's sugar
- Make ready 1 teaspoon vanilla extract
- Get For Almond Cream Frostung
- Prepare 3/4 cup room temperature butter
- Take 3/4 cup mascarpone cheese, at room temperature
- Make ready 2 teaspoons almond extract
- Make ready 1 teaspoon vanilla extract
- Make ready 6 cups confectioner's sugar
- Prepare 2-4 tablespoons milk
- Prepare For Garnish
- Take As needed, dark and white chocolate covered almonds
- Prepare As needed, fresh rasberries
- Take For Garnish
- Get As needed, dark and white chocolate covered almond
- Make ready As needed, fresh rasberries
Instructions 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
So that is going to wrap this up with this exceptional food almond layer cake with rasberry cream filling recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
