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Almond Layer Cake with Rasberry Cream Filling Recipe

Almond Layer Cake with Rasberry Cream Filling is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Almond Layer Cake with Rasberry Cream Filling is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have almond layer cake with rasberry cream filling using 31 ingredients and 29 steps. Here is how you cook it.

The ingredients needed to make Almond Layer Cake with Rasberry Cream Filling:

1. Make ready For Almond Cake
2. Get 3/4 cup room temperature unsalted butter
3. Prepare 1 cup granulated sugar
4. Take 3/4 cup room temperature sour cream
5. Make ready 2 teaspoons almond extract
6. Take 1 teaspoon vanilla extract
7. Take 6 large egg whites, at room temperature
8. Get 2 1/2 cups all purpose flour
9. Prepare 4 teaspoons baking powder
10. Make ready 1/2 teaspoon salt
11. Make ready 1 cup room temperature 2% mi
12. Prepare For Tge Cream Filling
13. Prepare 6 ounces fresh rasberries, pureed in a blender and strained
14. Take through a fine mesh strainer
15. Get 3/4 cup room temperature salted butter
16. Take 3/4 cup room temperature marscapone cheese, at room temperature
17. Take 6 cups confectioner’s sugar
18. Make ready 1 teaspoon vanilla extract
19. Take For Almond Cream Frostung
20. Prepare 3/4 cup room temperature butter
21. Take 3/4 cup mascarpone cheese, at room temperature
22. Take 2 teaspoons almond extract
23. Get 1 teaspoon vanilla extract
24. Take 6 cups confectioner’s sugar
25. Prepare 2-4 tablespoons milk
26. Take For Garnish
27. Prepare As needed, dark and white chocolate covered almonds
28. Make ready As needed, fresh rasberries
29. Make ready For Garnish
30. Make ready As needed, dark and white chocolate covered almond
31. Make ready As needed, fresh rasberries

Steps to make Almond Layer Cake with Rasberry Cream Filling:

1. Make Cake
2. Preheat the oven to 350., Spray 3 - 8 inch cake pans with bakers spray
3. Combine flour, baking powder and salt in a nowl
4. In another large bowl beat butter and sugar until light and fluffy, beat in extracts
5. Beat in egg whites in 2 addituons
6. Add flour, alternating with milk and sour cream until combined
7. Divide evenly into m prepared pans an bake about 20 to 25 minutes until a toothpick comes out just clean. Cool 5 minutes in pans then remove to a rack to cool completely
9. Combine flour, baking powder and salt 8n a nowl
10. In another large bowl beat butter and sugar until light and fluffy, beat in extract
11. Beat in egg whites in 2 addituons
12. Add flour, alternating with milk until combine
13. Divide evenly into m prepared pans an bake about 20 to 25 minutes until a toothpick comes out just clean. Cool 5 minutes in pans then remove to a rack to cool completely
15. Make Rasberry Cream Filling
16. Beat together in a large bowl butter, marsscapone, vanilla amd rasberry puree slowly beat in sugar until creamy
17. Make Almond Cream Frosting
18. In a large bowl beat butter, marscapone and extracts until blended, slowly beat in confectioner’s sugar adding milk if needed to be creamy
19. Assemble Cake
20. Lay one cake layer bottom up 9n serving plate
21. Add 1/2 of rasberry filling
22. Top with second cake layer, bottom up
23. Add remaing rasberry filling
24. Top with third cake kayer, bottom up
25. Frost entire cake with almond cream frosting
26. Garnish with white and dark chocolate covered almonds and fresh raspberrie refrigerate at least 2 hours for easier slicing

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