Almond Raspberry Layer Cake Recipes

RASPBERRY AND ALMOND LAYER CAKE

Steps:

• For the sponge: Firstly, preheat the oven to 175C/ Gas Mark 4 and grease and line three 8" baking tins. In a small bowl sift together the flour, ground almonds, baking powder, bicarb and salt. Toss the raspberries in one tablespoon of the flour mix, and set both aside.
• In a pyrex bowl beat the butter with a hand mixer until smooth and lightened in colour. Then add the sugar and beat until the mixture is light and fluffy, this will take a few minutes. Add the almond extract and then add the eggs and egg yolks one at a time, beating between each addition. Then with the mixer on low, add the flour mix in three batches alternating with the buttermilk. Ensure you begin and end with the flour mixture. Do not over mix at this stage, stop mixing as soon as the last streaks of flour are incorporated. Gently fold in the majority of the raspberries, then evenly divide the batter between the prepared tins. Sprinkle the remaining raspberries on top of the batter, pushing them down slightly.
• Bake for 27-30 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let the cakes cool on a wire rack for 15 minutes, before removing them from their tins to cool completely.
• For the buttercream: Whisk together the sugar and egg whites in heat-safe bowl until combined. Then using a bain-marie, heat the mixture, stirring occasionally until it reaches 155-160F on a candy thermometer. If you don't have a thermometer the mixture will be very hot to the touch and the sugar will have dissolved.
• Once the mixture has reached the right temperature, take the bowl off the heat and using an electric mixer whisk on high speed for about 10 minutes until you reach medium-stiff peaks and the mixture has returned to room temperature.
• With the mixer on low, add in the butter a tablespoon at a time ensuring each piece is fully incorporated before adding the next. The butter must be at room temperature for it to be properly incorporated.
• Once the butter has been mixed in, add the vanilla extract and mix again for a few minutes until the buttercream is silky smooth and light. Then add the food colouring if using, and mix for a few minutes until fully incorporated. Add 1/4 of the buttercream into a piping bag and snip off the end to have a plain round nozzle. Add another 1/4 of the buttercream into a piping bag fitted with a star tip (I used the Wilton 2D).
• To assemble: Place one sponge onto a cake board and using the buttercream in the plain piping bag, pipe a circle 'dam' round the edge of the cake. Then fill the gap with half of the jam. Place the second sponge on top and repeat with the buttercream and remaining jam.
• Next, crumb coat the entire cake with buttercream and place in the fridge for 20 minutes. Then cover the cake with a thick layer of buttercream and using a bench scraper, scrape off the excess to leave a smooth exterior. Using the piping bag fitted with the star tip, pipe swirls around the edge of the top of the cake. Then finally, add sprinkles to the swirls and the bottom half of the cake.

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.

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.

MIXED BERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
• Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
• Lightly dust cake with confectioners' sugar.