White Almond Cake W Raspberry Filling 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.

WHITE ALMOND CAKE WITH RASPBERRY FILLING AND BUTTERCREAM FROSTING



White Almond Cake with Raspberry Filling and Buttercream Frosting image

White Almond Cake with Raspberry Filling and Buttercream Frosting. Soft, white almond cake layers with a delicious raspberry filling, finished with raspberry and vanilla buttercream frostings. The perfect cake for any occasion!

Provided by SugarSpicesLife

Categories     Dessert

Number Of Ingredients 26

1 package of white cake mix
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
12 oz frozen unsweetened raspberries (thawed)
1/2 cup sugar
1 tsp lemon juice
2 tablespoons cornstarch
2 tablespoons raspberry liqueur
1 stick of unsalted butter (room temperature)
1/2 cup all vegetable shortening
3-4 cups powdered sugar
1 tbsp vanilla
pinch sea salt
3-4 tablespoons milk or heavy cream
6 oz frozen unsweetened raspberries (thawed)
1 stick of unsalted butter
1/2 cup shortening
3 cups of powdered sugar
pinch of sea salt

Steps:

  • Preheat oven to 325 degrees.
  • Line three, 8″ round pans with parchment paper. Grease and flour the sides.
  • In a stand mixer fitted with paddle attachment, mix together water, sour cream, oil, extracts and egg whites.
  • In a separate bowl, stir together cake mix, flour, sugar, and salt.
  • Turn mixer on low. Gradually pour in cake mix/flour mixture.
  • Mix on low for 4 minutes. Some lumps should remain.
  • Pour batter into prepared cake pans. Bake 18-20 minutes, or until toothpick inserted into center of cake comes out clean.
  • Cool cakes in pans for 4 minutes then remove to racks to finish cooling. Let cool completely before frosting.
  • Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer.
  • Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.
  • Combine juice mixture with sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.
  • Place the raspberries in a mesh strainer. Place strainer over bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have 1/2 cup of pulp.
  • Once the mixture in the saucepan has cooled, add the raspberry pulp and raspberry liqueur. Stir well. Transfer to airtight contained and place in refrigerate for at least 3 hours before using.
  • Place butter and shortening in bowl of stand mixer fitted with paddle attachment. Beat on medium high speed until mixture is smooth and has lightened in color.
  • Add powdered sugar 1/2 cup at a time. Start on low to mix sugar in, then beat on high speed until well incorporated. I find it best to place a shield over the mixer when working with powdered sugar.
  • Add vanilla and sea salt. Mix until well combined.
  • Add milk or heavy cream, 1 tablespoon at a time, until desired consistency is achieved.
  • Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer. Use a spoon to press berries into strainer so that pulp falls into bowl.
  • Place butter and shortening in bowl of stand mixer fitted with paddle attachment. Beat on medium high speed until mixture is smooth and has lightened in color.
  • Add powdered sugar 1/2 cup at a time, followed by 1 tbsp of raspberry pulp. Mix well after each addition.
  • Mix in pinch of sea salt.
  • Level cakes.
  • Pipe a border of vanilla vanilla buttercream over the leveled top of two of the layers. Divide the raspberry filling between the two layers and spread to piped border.
  • Frost over raspberry filling with vanilla buttercream (I find it easiest to pipe a thin circular layer and spread with an offset spatula).
  • Stack two layers with filling. For top layer, place top down.
  • Frost outside of cake with vanilla buttercream. I like to first do a light, crumb layer, let the cake sit in the fridge for about 20 minutes, and then finish.
  • Decorate with raspberry buttercream.

ALMOND TORTE WITH RASPBERRY FILLING



Almond Torte with Raspberry Filling image

This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

10 tablespoons unsalted butter, melted, room temperature, plus more for pans
1 1/2 cups unblanched, whole almonds
1 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/4 cup orange-flavored liqueur
1 cup seedless raspberry jam
1/3 cup confectioners' sugar, for sprinkling
Marzipan holly leaf and berries, for decoration (optional)
Vegetable oil cooking spray

Steps:

  • Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
  • In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
  • Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
  • In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.

ALMOND CAKE WITH RASPBERRY SAUCE



Almond Cake with Raspberry Sauce image

This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings (1/4 cup sauce).

Number Of Ingredients 10

1 can (8 ounces) almond paste
3/4 cup plus 1 tablespoon sugar, divided
1/2 cup butter, softened
3 large eggs, lightly beaten
1 tablespoon orange liqueur
1/4 teaspoon almond extract
1/4 cup all-purpose flour
1/4 teaspoon plus 1/8 teaspoon baking powder
1/4 cup confectioners' sugar
1 package (10 ounces) frozen sweetened raspberries, thawed

Steps:

  • Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.

Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.

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

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