This cake is not
only stunning to look at but delicious to taste. Serve it as a birthday cake,
or on a special occasion. It is a true crowd-pleaser for sure.
For the Almond Cake:
2 and 1/2 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 and 1/2 cups, granulated sugar
6 large egg whites, at room temperature
1 teaspoon vanilla extract
2 teaspoons almond extract
3/4 cup whole milk, at room temperature
2/3 cup sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
1 cup unsalted butter, at room temperature
2 and 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon salt
1 Tablespoon heavy cream
1 and 1/2 Tablespoons amaretto liqueur
1 teaspoon almond extract
6 ounces of quality white chocolate, melted and cooled for
10 minutes
Assembly and Garnish:
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds
Instructions:
To make the Almond Cake:
Heat the oven to 350°F (F). Grease the bottom and sides of
two 9-inch round cake pans with cooking spray; line with parchment paper rounds
and set away until required. Set aside the cake flour, baking powder, baking
soda, and salt in a large mixing basin. Beat the butter on medium-high speed in
the bowl of a stand mixer fitted with the paddle attachment, or in a large
mixing basin with a handheld electric mixer, until smooth and creamy, about 1
minute. Add the sugar gradually. After adding all of the sugar, beat on high
for 2 minutes.
Decrease the speed to low and gradually add the egg whites,
one at a time, beating well after each addition and scraping down the sides and
bottom of the bowl as required.
Combine the vanilla extract, almond extract, milk, and sour
cream in a spouted measuring cup.
Stir until everything is well blended.
On low speed, alternate adding the flour mixture with the
liquid milk/sour creamy combination, beginning and finishing with the flour,
and mixing until just incorporated.
Evenly distribute the batter among the prepared pans and
smooth the tops.
Bake for 25–30 minutes, or until the sides are gently
browned and a toothpick inserted into the middle of the cakes comes out clean.
Cool the cakes in their pans for 15 minutes on a wire rack. The cake layers
should then be inverted onto cooling racks to cool entirely.
White Chocolate Amaretto Buttercream Frosting
Ingredients:
Beat the butter on medium speed in the bowl of a stand
mixer fitted with the paddle attachment, or in a large mixing basin with a
handheld electric mixer, until smooth. Reduce the mixer speed to low and
gradually add the confectioners' sugar, mixing until entirely mixed.
Beat in the salt, cream, amaretto, and almond extract until
smooth.
Beat in the white chocolate until smooth. After
incorporating all of the ingredients, raise the speed to medium-high and beat
for a minute.
Garnish: Using only a long, serrated knife, cut each cake
in half horizontally, creating four uniform layers. One cake layer should be
placed on a big dish or cake stand. Spread 1/2 cup of the frosting on top of
the cake, thoroughly covering it, then top with 1/4 cup of raspberry preserves.
Repeat the stacking technique with the next cake layer, finishing with the last
cake layer on top. Cover the top and sides of the cake with the remaining
icing.
Gently push the sliced almonds around the cake’s edges with
your hands. Then sprinkle with fresh raspberries!
Wait 20 minutes for the cake to set before slicing. Now
serve immediately or keep in the refrigerator for up to 2 days. Allow coming to
room temperature before eating!
