Description
Delightful raspberry almond cake combines European baking traditions with rich nutty flavors. Elegant dessert promises sweet moments of pure culinary pleasure for home bakers and friends gathering around the table.
Ingredients
Scale
- 1 cup fresh raspberries
- 12 oz (340 g) frozen raspberries
- 5 large egg whites (room temperature)
- 2 cups unsalted butter (cubed, room temperature)
- 1.5 cups granulated sugar
- 5 cups powdered sugar
- 2.5 cups cake flour
- 1 cup 2%, whole milk, or buttermilk (room temperature)
- 0.75 cup pasteurized egg whites (from a carton)
- 0.5 cup unsalted butter (room temperature)
- 0.5 cup vegetable oil
- 0.5 cup sour cream (room temperature)
- 0.25 cup slivered almonds
- 0.25 cup granulated sugar
- 0.5 tsp salt
- 3 tsp baking powder
- 2 tbsps water
- 2 tbsps cornstarch
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 tbsp lemon juice
- 0.5 tsp salt
Instructions
- Preparation: Coat three 7-inch round cake pans with nonstick spray and line with parchment. Preheat oven to 350°F (177°C).
- Dry Ingredients: Whisk cake flour, baking powder, and salt into a uniform mixture.
- Creaming Process: Use stand mixer to transform sugar, butter, and vegetable oil into a pale, airy cream with smooth consistency.
- Wet Ingredient Integration: Fold in egg whites individually, then blend sour cream and extracts until harmoniously mixed.
- Batter Composition: Alternate flour mixture and milk in three and two stages respectively, mixing until silky smooth without overmixing.
- Baking: Distribute batter evenly across prepared pans and bake for 26-30 minutes, checking doneness with gentle touch or toothpick test.
- Cooling: Rest cakes in pans for 15 minutes, then transfer to wire rack for complete cooling.
- Buttercream Creation: Whip egg whites, powdered sugar, and salt into thick meringue, then gradually incorporate cubed butter and extracts.
- Raspberry Filling: Simmer raspberries, sugar, and lemon juice, thickening with cornstarch slurry. Strain through fine mesh and chill thoroughly.
- Assembly: Level cake layers, construct tiers with buttercream and raspberry filling between each layer. Apply crumb coat and refrigerate.
- Finishing: Frost cake exterior generously, then garnish with fresh raspberries and slivered almonds for visual and textural appeal.
Notes
- Mise en Place Precision: Thoroughly prepare pans with non-stick spray and parchment circles to guarantee seamless cake release and perfect shape.
- Temperature Sensitivity: Maintain exact 350°F oven temperature for consistent baking, preventing under or overdone cake layers.
- Mixing Mastery: Avoid overmixing batter to preserve delicate cake texture; stop mixing when ingredients are just incorporated to prevent dense, tough results.
- Cooling Technique: Allow cakes to rest in pans for 15 minutes before transferring to wire rack, preventing structural damage and ensuring even cooling.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 500
- Sugar: 50 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg