Raspberrywhite Chocolate And Almond Cake Recipes

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BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING



Best Classic White Layer Cake With Raspberry-Almond Filling image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Provided by blucoat

Categories     Dessert

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

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.

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE



Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
  • *Available at some supermarkets and at Italian markets.

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS



Raspberry-Ricotta Cake with White Chocolate and Almonds image

Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!

Provided by Kim

Time 2h15m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ cups whole milk ricotta cheese, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh raspberries, divided
⅔ cup sliced almonds, divided
⅔ cup white chocolate chips
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Sift together flour, baking powder, salt, and nutmeg.
  • Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
  • Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
  • Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
  • Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g

WHITE CHOCOLATE-ALMOND CAKE



White Chocolate-Almond Cake image

I don't often eat sweets, but this cake called to me. How can you go wrong with white chocolate and almonds? This is from Woman's Day magazine, one of Nigella's recipes. Haven't made it yet and prep time is a guesstimate.

Provided by Yogi8

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6

6 ounces white chocolate baking squares, chopped
10 tablespoons unsalted butter, softened
6 tablespoons sugar
6 large eggs, yolks and whites separated,whites into a large bowl and brought to room temp
6 ounces slivered almonds, without skin,finely ground in blender (1 1/2 C, don't over-process or they'll turn to paste!)
1 teaspoon almond extract

Steps:

  • Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
  • Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
  • (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
  • Beat in 3 T sugar then add yolks, one at a time.
  • Scrape in cooled chocolate and beat till well blended.
  • Add almonds and extract and beat till combined.
  • Using clean beaters, beat egg whites on high speed till peaks begin to form.
  • Slowly add 3 T sugar and beat till white and gloosy and firm.
  • Add a big dollop to cake batter and stir well then fold in remaining whites.
  • Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
  • Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
  • Some bronzing on top is okay.
  • When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
  • Cool in pan on wire rack 20 minutes.
  • Cake sinks while cooling.
  • Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
  • Can serve with chopped mango and raspberries.

Nutrition Facts : Calories 303.9, Fat 23.5, SaturatedFat 10.1, Cholesterol 121.4, Sodium 49.8, Carbohydrate 18, Fiber 1.8, Sugar 15.3, Protein 7.1

RASPBERRIES WITH WHITE CHOCOLATE SAUCE AND SUGARED ALMONDS



Raspberries with White Chocolate Sauce and Sugared Almonds image

With just a handful of ingredients you can make a stunning dessert. The white chocolate ganache lightly coats the bright raspberries. Both my daughter and I enjoy this fabulous treat.-Cheryl Landers, LaTour, Missouri

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3/4 cup slivered almonds
2 tablespoons sugar
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 teaspoon orange extract
3 cups fresh raspberries

Steps:

  • In a small heavy skillet, cook almonds over medium heat until toasted, about 3 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small heavy saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in orange extract. Refrigerate until chilled., To serve, divide raspberries among six martini glasses or dessert dishes. Top each with sauce; sprinkle with almonds.

Nutrition Facts : Calories 354 calories, Fat 25g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 38mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 6g protein.

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.

Provided by Laura

Time 10h

Yield 12

Number Of Ingredients 16

2 (6 ounce) containers fresh raspberries
6 large egg yolks
½ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 cups whipping cream
1 (15.25 ounce) package French vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
2 sticks unsalted butter, softened
1 ½ cups confectioners' sugar
12 ounces white chocolate, melted and cooled
1 teaspoon pure vanilla extract
1 (4 ounce) bar white chocolate
1 cup large raspberries

Steps:

  • Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
  • Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
  • Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
  • Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
  • Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
  • Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
  • Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g

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From themerchantbaker.com


ALMOND AND RASPBERRY SMALL CAKES - RICARDO
Set aside. In another bowl, whisk together the yogurt, butter and egg. With a spatula, stir in the dry ingredients until the flour is just moistened. Gently fold in 250 ml (1 cup) of the raspberries. With a 60 ml (1/4 cup) ice cream scoop, spoon the dough in the cups. Top with the remaining raspberries and the almonds.
From ricardocuisine.com


SQUEEZE THE DAY LEMON AND RASPBERRY CAKE | RASPBERRY CAKE, …
Apr 10, 2019 - Squeeze the Day Lemon and Raspberry Cake A zesty lemon sponge, light in consistency, with delicious white chocolate is sandwiched between whipped lemon ganache and raspberry compote. Coated in a fresh lemon buttercream and adorned with fresh raspberries and freeze-dried raspberry powder because you can never have too m. Apr 10, 2019 - Squeeze …
From pinterest.ca


RASPBERRY WHITE CHOCOLATE BUNDT CAKE - THE COZY PLUM
2022-03-17 Add the sour cream. STEP 4: Add half of the flour and mix, then drizzle in half of the milk with the mixer running. Repeat with the remaining flour, then milk. Then, carefully fold in the raspberries and white chocolate. STEP 5: Pour the batter into the prepared bundt pan, then bake for 45-55 minutes.
From thecozyplum.com


WHITE CHOCOLATE RASPBERRY LOAF CAKE! - JANE'S PATISSERIE
2019-08-31 For the Cake. Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper! Beat together your Butter and Sugar until light and fluffy. Add in your Self Raising Flour and Eggs and beat again till smooth and lovely! Fold through your Raspberries and White Chocolate!
From janespatisserie.com


WHITE CHOCOLATE RASPBERRY CAKE - CARLSBAD CRAVINGS
Next, spread half of the chilled Raspberry Filling to the edge of the piped frosting. Add 1 cup White Chocolate Frosting and spread to the edges of the cake. Top with second leveled cake, top side down/bake side up. Repeat procedure with piping/filling/frosting. Top with third cake, top side down/bake side up.
From carlsbadcravings.com


RASPBERRY ALMOND WHITE CHOCOLATE CAKE - LUISA BAKES
2021-05-16 Find the recipe here. Make your own cake flour: The ratio is for every cup all-purpose flour take out 2 tbsp of flour and add 2 tbsp of cornstarch. So if you need 4 cups of cake flour, measure the all-purpose flour, take 8 tbsp of it back into the flour container and add the same amount of corn starch. Sift at least 5 times.
From luisabakes.com


RASPBERRY WHITE CHOCOLATE ALMOND BARS - THE GOLD LINING GIRL
2014-08-09 3/4 c. seedless raspberry jam. 1/3 c. sliced almonds. In a saucepan, melt butter. Remove from the heat and add 1 cup of white chocolate chips. Do not stir. In a small mixing bowl, beat eggs until foamy. Gradually add sugar. Stir in the butter and chip mixture, and the almond extract. Mix together flour and salt.
From thegoldlininggirl.com


SUNSETGOURMET.CA WHITE FOR THE ALMOND CAKE: CHOCOLATE …
2. Place one cake layer on a large plate or cake stand. Spread ½ cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting. 3. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting
From sunsetgourmet.ca


RASPBERRY AND ALMOND CAKE - LOVEFOODIES
Instructions. Preheat oven to 350 F or 180 C. Grease an 8 inch / 20 cm loose bottom tart tin. Put all ingredients except raspberries and almond flakes into a food processor and blend till combined. Put the mixture into the prepared tin and scatter raspberries over the batter.
From lovefoodies.com


RASPBERRYWHITE CHOCOLATE AND ALMOND CAKE RECIPES
For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set …
From tfrecipes.com


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