Description
Raspberry almond cake brings European elegance to dessert tables with delicate layers of nutty richness and tangy fruit. Blended almonds and ripe raspberries create a harmonious symphony you’ll crave from first delightful bite to last sweet crumb.
Ingredients
Scale
Primary Cake Ingredients:
- 2.5 cups cake flour
- 5 large egg whites (room temperature)
- 1.5 cups granulated sugar
- 1 cup 2%, whole milk, or buttermilk (room temperature)
- 0.5 cup unsalted butter (room temperature)
- 0.5 cup vegetable oil
Flavoring and Enhancing Ingredients:
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 cup sour cream (room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
Filling and Topping Ingredients:
- 12 ounces (340 grams) frozen raspberries
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup fresh raspberries
- 0.25 cup slivered almonds
Buttercream Ingredients:
- 0.75 cup pasteurized egg whites (from a carton)
- 5 cups powdered sugar
- 0.5 teaspoon salt
- 2 cups unsalted butter (cubed, room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Craft a precise mise en place by spraying three 7-inch round cake pans with nonstick coating and lining with parchment circles. Heat the oven to a precise 350°F (177°C).
- Combine cake flour, baking powder, and salt in a strategic whisking motion, creating a uniform dry ingredient foundation.
- Utilize a stand mixer to transform sugar, butter, and vegetable oil into a pale, ethereal cream with smooth consistency.
- Gently incorporate egg whites individually, maintaining mixture integrity. Introduce sour cream and both vanilla and almond extracts, blending until harmoniously integrated.
- Methodically alternate flour mixture and milk additions, ensuring three flour interventions and two milk incorporations. Mix until silky smooth, avoiding overmixing which could compromise cake texture.
- Distribute batter evenly across prepared pans, ensuring balanced volume. Bake for 26-30 minutes, monitoring cake resilience through gentle touch test or toothpick verification.
- Allow cakes to rest in pans for 15 minutes, then transition to wire rack for complete cooling.
- Whip egg whites, powdered sugar, and salt into a thick, opaque meringue-like substance using whisk attachment.
- Incrementally introduce cubed butter, allowing each piece to integrate fully. Enhance with vanilla and almond extracts.
- Elevate buttercream through vigorous high-speed whipping, transforming mixture into luxurious smoothness. Utilize paddle attachment to eliminate potential air pockets.
- Construct raspberry filling by simmering raspberries, sugar, and lemon juice. Create cornstarch slurry to thicken mixture.
- Strain raspberry compote through fine mesh, removing seeds and ensuring pristine texture. Chill thoroughly.
- Carefully level cake layers using serrated knife for precision. Build cake architecture by layering buttercream and raspberry filling between each tier.
- Apply initial crumb coat, refrigerating to set structural foundation. Generously frost exterior with remaining buttercream.
- Embellish cake with fresh raspberries and delicate slivered almonds, creating visual and textural complexity.
Notes
- Precise preparation is key to achieving the perfect texture, ensuring each ingredient is at room temperature before mixing.
- Use cake flour for a lighter, more delicate crumb that creates an incredibly soft cake texture.
- Whipping the buttercream requires patience; continue mixing even if it looks curdled to achieve a silky smooth frosting.
- Straining the raspberry filling removes seeds, creating a smooth, professional-looking filling with intense fruit flavor.
- Chilling between cake layers and after crumb coating helps stabilize the cake and creates a cleaner, more professional finish.
- Alternating dry and wet ingredients prevents overmixing and ensures a tender, moist cake with perfect consistency.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 408
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg