Almond Raspberry Layer Cake
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0 out of 5 stars
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Ingredients
16-20 servings
- 4 1/2 cups cake flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup prepared almond paste (7 ounces)
- 2 2/3 cups sugar
- 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
- 1 tablespoon almond extract
- 10 egg whites
- 1 1/2 cups whole milk
- 1 cup simple syrup (optional, for cake moisture)
- 1 cup seedless raspberry preserves
- 7 ounces bittersweet chocolate for frosting
- 1 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
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Preparation
Step 1
Preheat oven to 350°F. Butter three 8-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.
Step 3
In a large mixer bowl, cream almond paste and sugar on low speed to break up the paste, then on medium speed until fine.
Step 4
Add butter and almond extract. Beat well, then add egg whites two or three at a time, mixing until incorporated.
Step 5
Fold in one-third of the dry ingredients, followed by half the milk. Repeat, ending with the last of the dry ingredients. Do not overmix.
Step 6
Divide batter among prepared pans and bake for 25 to 30 minutes or until a tester comes out clean.
Step 7
Let cool in pans for 10 minutes. Turn onto wire racks, peel off paper, and cool completely.
Step 8
For assembly: Place one layer on a serving plate. Brush with simple syrup (if using), spread with 1/2 cup raspberry preserves. Repeat with the second layer. Add the third layer and brush with syrup if using.
Step 9
Spread a thin crumb coat of frosting over the cake. Chill for 20-30 minutes. Apply a thicker, decorative coat of frosting.
Step 10
Whipped Bittersweet Frosting: Melt chocolate with cream over simmering water. Whisk until thickened. Whip butter until light and fluffy. Add chocolate cream and whip until light and stiff.
Step 11
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Chef's notes
Consider using 6-inch pans for smaller gatherings.
Simple syrup helps maintain moisture if the cake won't be eaten immediately.
For a nod to rainbow cookies, tint layers with food coloring.
