Recipe: Tasty Almond Layer Cake with Rasberry Cream Filling

Almond Layer Cake with Rasberry Cream Filling.

Almond Layer Cake with Rasberry Cream Filling You can have Almond Layer Cake with Rasberry Cream Filling using 31 ingredients and 29 steps. Here is how you achieve that.

Ingredients of Almond Layer Cake with Rasberry Cream Filling

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

Almond Layer Cake with Rasberry Cream Filling instructions

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