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

Hello, I am Clara. Today, I’m gonna show you how to make almond layer cake with rasberry cream filling recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Almond Layer Cake with Rasberry Cream Filling Recipe

Almond Layer Cake with Rasberry Cream Filling is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Almond Layer Cake with Rasberry Cream Filling is something which I have loved my entire life. They are fine and they look wonderful.

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 can achieve that.

The ingredients needed to make Almond Layer Cake with Rasberry Cream Filling:

  1. Get For Almond Cake
  2. Make ready 3/4 cup room temperature unsalted butter
  3. Make ready 1 cup granulated sugar
  4. Prepare 3/4 cup room temperature sour cream
  5. Take 2 teaspoons almond extract
  6. Make ready 1 teaspoon vanilla extract
  7. Prepare 6 large egg whites, at room temperature
  8. Take 2 1/2 cups all purpose flour
  9. Make ready 4 teaspoons baking powder
  10. Get 1/2 teaspoon salt
  11. Take 1 cup room temperature 2% mi
  12. Take For Tge Cream Filling
  13. Make ready 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. Take 3/4 cup room temperature marscapone cheese, at room temperature
  17. Get 6 cups confectioner’s sugar
  18. Get 1 teaspoon vanilla extract
  19. Get For Almond Cream Frostung
  20. Make ready 3/4 cup room temperature butter
  21. Make ready 3/4 cup mascarpone cheese, at room temperature
  22. Take 2 teaspoons almond extract
  23. Prepare 1 teaspoon vanilla extract
  24. Take 6 cups confectioner’s sugar
  25. Make ready 2-4 tablespoons milk
  26. Take For Garnish
  27. Get As needed, dark and white chocolate covered almonds
  28. Take As needed, fresh rasberries
  29. Make ready For Garnish
  30. Get As needed, dark and white chocolate covered almond
  31. Prepare As needed, fresh rasberries

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

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