Raspberry Almond Cake

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Raspberry Almond Cake

This Raspberry Almond Cake is a stunning and delicious dessert that beautifully balances nutty almond flavors with the tart sweetness of raspberries. The delicate almond cake layers are soft and moist, perfectly complemented by a luscious raspberry buttercream. Whether for a birthday, wedding, or special occasion, this cake is sure to impress.

History of Raspberry Almond Cake

The combination of almonds and raspberries in baking has been enjoyed for centuries. Almonds have long been prized for their nutty richness and were widely used in medieval European desserts. Raspberries, native to Europe, have been cultivated since the Roman era and became a favorite ingredient in pastries and cakes. This cake brings together these two ingredients in a harmonious blend, often seen in French patisserie and classic European baking traditions.

Ingredients

For the Almond Cake Layers:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (150g) almond flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 ½ tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) sour cream

For the Raspberry Buttercream:

  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ½ cup (120ml) raspberry puree (strained to remove seeds)
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Raspberry Filling:

  • 1 ½ cups (225g) fresh raspberries
  • ¼ cup (50g) sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

For Garnish:

  • Sliced almonds
  • Fresh raspberries
  • Powdered sugar (optional)

Instructions

Step 1: Prepare the Almond Cake

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, mixing well after each. Stir in almond extract and vanilla extract.
  5. Alternately add the dry ingredients and the milk + sour cream mixture, beginning and ending with the dry ingredients.
  6. Divide the batter evenly among the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Raspberry Filling

  1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
  2. Stir occasionally and let the mixture cook down until the raspberries break apart.
  3. Add the cornstarch slurry and stir until thickened (about 2 minutes).
  4. Remove from heat and let the filling cool completely.

Step 3: Make the Raspberry Buttercream

  1. Beat butter until creamy (about 2 minutes).
  2. Gradually add powdered sugar, mixing well after each addition.
  3. Pour in the raspberry puree, vanilla extract, and salt. Beat until smooth and fluffy.

Step 4: Assemble the Cake

  1. Place the first cake layer on a serving plate. Spread a thin layer of raspberry filling, followed by a layer of raspberry buttercream.
  2. Repeat with the second cake layer. Place the final cake layer on top.
  3. Frost the entire cake with the raspberry buttercream. Smooth with a spatula.
  4. Decorate with sliced almonds, fresh raspberries, and a dusting of powdered sugar if desired.

Formation of the Cake

This cake is formed by stacking alternating layers of almond cake, raspberry filling, and raspberry buttercream. The almond cake provides a rich, slightly nutty base, while the tart raspberry filling balances the sweetness. The buttercream brings everything together with its velvety texture. The decoration of fresh raspberries and almonds gives it a sophisticated look, making it a perfect centerpiece for any dessert table.

Cake Lovers’ Perspective

Almond lovers will adore the deep, nutty undertones of this cake, enhanced by the use of almond flour and almond extract.
Raspberry enthusiasts will appreciate the natural tartness and freshness of the fruit, beautifully incorporated into both the filling and the buttercream.
Buttercream fans will love the smooth and airy texture, enriched by real fruit puree.
Baking enthusiasts will enjoy the process of making this cake, as it combines multiple techniques—baking, layering, and decorating.

Conclusion

This Raspberry Almond Cake is a masterpiece of flavor and texture. The tender almond sponge, tart raspberry filling, and silky buttercream create a dessert that is both indulgent and elegant. Whether for a celebration or simply as a treat for yourself, this cake is guaranteed to impress. Enjoy baking, sharing, and savoring every bite!

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