Receta Almond Layer Cake with Rasberry Cream Filling

Almond Layer Cake with Rasberry Cream Filling - Recettes simples pour la maison.

Vous pouvez faire cuire Almond Layer Cake with Rasberry Cream Filling avec 31 épices et 29 étapes. Voir le guide suivant!

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

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.
8. .
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.
14. .
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.
27. .
28. .
29. .