Almond Raspberry Layer Cake

Sorry for the delay in posts but as I said before, May is a busy month!  Lots of exciting things have been going on lately.  Last week I quit my job that I have had ever since graduating college to take the plunge and really pursue my passion-cooking.  I will start working with a catering company tomorrow and can’t wait to start getting the experience I will need to one day do something on my own.  On a side note, my sister and brother-in-law also celebrated the big 30th birthday on Saturday! My contribution to the party was the cake.  I had so much fun making it and was so glad I could do something like that for them on such a special occasion.  So Saturday we ate Mexican, drank margaritas, played a little cornhole and finished the night with cake.  Kelly and Jeff, good luck with the next decade, I love you both!  I, in the meantime, will still be enjoying my younger years 🙂

Almond raspberry Layer Cake

adapted from Sky High

Ingredients:

4 1/2 cups cake flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup prepared almond paste (7 ounces)
2 2/3 cups sugar
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 tablespoon almond extract
10 egg whites
1 1/2 cups whole milk

For icing:

1 cup white sugar
1/4 cup water
3 egg whites
3 sticks of unsalted butter, room temperature
2 teaspoons almond extract

Preheat oven to 350°F. Butter the bottoms and sides of three 8-inch round cake pans, then line the bottom of each pan with parchment.

Sift together the cake flour, baking powder and salt in a medium/large bowl.

In the bowl of a stand mixer, cream butter and sugar until combined. Add almond paste in small pieces. Once all paste is added, increase speed of mixer and mix until there are no large visible chunks of almond paste. The mixture will be very light and fluffy.

Mix in the almond extract, then add the eggs, one at a time, beating well and scraping down the sides after each addition.

Remove the bowl from the mixer. 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 the last of the dry ingredients just until no streaks of white remain. Use a light hand and do not overmix. Divide the batter among the three prepared cake pans.

Bake for 25 to 30 minutes or until a cake tester stuck into the center comes out clean (this took more on the 30min side in my oven). Let the cakes cool in their pans on wire racks for about 10 minutes. Turn the cakes out on to wire racks, carefully peel off the paper liners and let them cool completely, about one hour.

I prefer to freeze my cakes the day before because it makes working with the layers to decorate easier.  Just make sure to wrap them tightly in saran wrap if so and thaw completely before serving.

While the cake is cooling, make your icing. Attach a candy thermometer to the side of a small saucepan. Add the sugar and the water to the saucepan and turn on the stove to medium. Allow the mixture to boil, without stirring it, until it reaches the soft-ball stage (238 degrees). In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium until they’re frothy. Continue beating while gradually adding the hot syrup in a slow stream (try to avoid the beaters so you don’t splatter!). When all of the syrup is in, increase the speed of the mixer to high and beat until the icing is very fluffy and the outside of the bowl no longer feels hot to the touch. Reduce the mixer speed to low and add the butter, 2 to 3 tablespoons at a time. If it looks like the mixture is curdling, don’t panic, just keep whipping! After the mixture looks like icing, add the almond extract and mix until just combined.

To assemble: Place one layer flat side up on a cake stand or serving plate. Pipe a border of icing around the the edge of the cake, which will serve as your barrier to keep the filling inside! Spread 1/2 cup of the raspberry preserves over the cake, right up to the icing border. Repeat with the second layer, using remaining preserves.

Add the third layer. Cover the top and sides of the cake with icing. If you have any extra icing, using a decorating tip to pipe a border.  I also made polka dots out of marshmallow fondant.  It’s easy to make and homemade marshmallow fondant tastes way better than store bought.  Use color gels to color your fondant and cut out circles and stick them on the sides of the cake by using a dab of buttercream on the inside of each circle.  Use your creativity here though, that’s the fun part!


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2 Comments on “Almond Raspberry Layer Cake”

  1. Lindsay Says:

    Leigh! I love your blog and I LOVE this cake! It looked awesome!

  2. Kelly Says:

    The cake was delicious! Thanks so much!


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