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

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, almond layer cake with rasberry cream filling. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

In a large bowl beat butter, marscapone and extracts until blended, slowly beat in confectioner's sugar adding milk if needed to be creamy. Top with second cake layer, bottom up. A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too.

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 is quick, it tastes yummy. It is appreciated 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 fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have almond layer cake with rasberry cream filling using 31 ingredients and 29 steps. Here is how you cook it.

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

In another large bowl beat butter and sugar until light and fluffy, beat in extracts. In a stand mixer fitted with paddle attachment, mix together water, sour cream, oil, extracts and egg whites. In a separate bowl, stir together cake mix, flour, sugar, and salt. This vegan Raspberry Almond Cake is a berrylicious, nutty, and creamy layer cake recipe that is dairy-free, eggless, and can be made gluten-free.

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
  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
  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
  30. Ready to serve and ENJOY!

In a separate bowl, stir together cake mix, flour, sugar, and salt. This vegan Raspberry Almond Cake is a berrylicious, nutty, and creamy layer cake recipe that is dairy-free, eggless, and can be made gluten-free. It is an amazing dessert made of raspberry filling and cream frosting in between soft, fluffy almond-flavored cake. In a medium bowl, sift together the cake flour, baking powder and salt. Top the cake with the remaining layer and frost the cake with the almond frosting.

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