Description
A delightful layer cake with raspberry filling and whipped cream, topped with toasted almonds.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup almond flour
- 1 1/2 cups fresh raspberries
- 1/2 cup raspberry jam
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon almond extract
- 1 cup toasted almond slices
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Bake: Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow cakes to cool in the pan for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare Raspberry Filling: In a bowl, gently mash raspberries with the raspberry jam. Set aside.
- Whip Cream: In a separate bowl, beat the heavy cream, confectioners’ sugar, and almond extract until soft peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread one-third of the raspberry filling over the cake. Spread a layer of whipped cream over the raspberries. Repeat with the second layer. Top with the final cake layer and cover the entire cake with the remaining whipped cream.
- Garnish: Press toasted almond slices onto the sides of the cake.
- Top: Arrange additional fresh raspberries on top if desired.
Notes
- Toasting Almonds: For extra flavor, toast the almond slices in a dry skillet over medium heat, stirring frequently until golden brown.
- Whipped Cream Stability: For added stability, you can add a tablespoon of cornstarch to the confectioners’ sugar when whipping the cream.
- Raspberry Sauce: If you prefer a smoother filling, you can strain the mashed raspberries to remove seeds before mixing with the jam.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg