Raspberry And Almond Layer Cake Recipes

ALMOND RASPBERRY LAYER CAKE

Steps:

• For Cake: Preheat oven to 350 degrees F. Butter bottoms and sides of three 8-inch (but 9-inch will work just fine) round cake pans. Line bottom of each pan with a round of parchment or waxed paper and butter the paper. In a medium bowl, sift together cake flour, baking powder and salt. Set dry ingredients aside. Place almond paste and sugar in the bowl of a heavy-duty mixer fitted with paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles. Add butter and almond extract and beat well, then the egg whites, two or three at a time, beating just long enough to incorporate after each addition. Scrape down sides of the bowl several times to make sure it is evenly mixed. Dust about a third of the dry ingredients over the batter and fold in with a large rubber spatula until just combined. Fold in about half the milk. Fold in half the remaining flour mixture, followed by the remaining milk. Finally, fold in last of the dry ingredients just until no streaks of white remain. Use a light hand and do not overmix. Divide batter among the three prepared cake pans. Bake for 25 to 30 minutes or until a cake tester or wooden toothpick stuck into the center comes out clean. Let cakes cool in their pans on wire racks for about 10 minutes. Turn out on to wire racks, carefully peel off the paper liners and let cool completely, about one hour. Assemble the cake: Place one layer flat side up on a cake stand or serving plate. Slide small strips of waxed paper under the edges to protect the plate from any messiness accumulated while decorating. Spread 1/2 cup of raspberry preserves over the cake, leaving a 1/4-inch margin around the edges. Repeat with second layer and place third layer on top. Spread a thin layer frosting of over top and sides of the cake. Let frosting set in the fridge for about 20 to 30 minutes (this is your crumb coat) then spread a thicker, decorative coat over base coat. If you have any frosting remaining, pipe a decoration of your choice. For Frosting: Melt chocolate with the cream in a double boiler or metal bowl set over a pan of simmering water. Whisk to blend well. Remove from heat and let stand, whisking occasionally, until mixture thickens to the consistency of mayonnaise. Place butter in a large mixer bowl and with an electric mixer on medium speed, whip until butter is light and fluffy. Add chocolate cream and whip until lighter in color and somewhat stiff, about three minutes. Do not whip too long or frosting may begin to separate. cook's notes Instead of the bittersweet, a buttercream or cream cheese frosting can be used, if desired.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
• For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

RASPBERRY ALMOND CAKE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.
• Add eggs, vanilla and almond extracts and beat briefly to combine. Don't worry it it goes a little lumpy at this stage.
• Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.
• Roughly tear 95 grams (3/4 cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds.
• Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
• Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.

ALMOND RASPBERRY TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans., Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely., Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice., Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.