Raspberry Almond Layer Cake

Raspberry Almond Layer Cake Recipe - Delicious and Indulgent

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Raspberry Almond Layer Cake is a delicious and elegant dessert that combines the flavors of almond, raspberry, and cream. This cake is perfect for special occasions or as a sweet treat for any day of the week.

History

The combination of raspberries and almonds has been a popular flavor pairing in desserts for centuries. This recipe takes that classic flavor combination and turns it into a beautiful layer cake that is sure to impress.

Ingredients

Cake

3 egg yolks
1 cup concentrated apple juice
0.75 cup butter
1 tsp almond extract
2.5 cups flour
2 tsp baking powder
0.25 tsp salt
0.33 cup chopped almonds
4 egg whites
0.25 tsp cream of tartar

Frosting

1 cup heavy cream
0.5 cup raspberry fruit spread
2 tbsp almond liqueur
0.33 cup slivered almonds

How to prepare

Melt the butter and let it cool.
Preheat the oven to 350°F (177°C).
Grease and flour two 9" round cake pans and set them aside.
In a large bowl, beat the egg yolks.
Blend in the apple juice concentrate, butter, and extract.
Combine the flour, baking powder, and salt.
Gradually add the flour mixture to the egg yolk mixture, beating until well-blended.
Stir in the chopped almonds.
In a small bowl of an electric mixer, beat the egg whites with cream of tartar at high speed until stiff peaks form.
Gently fold the beaten egg whites into the batter and spread it evenly into the prepared pans.
Bake for 18-20 minutes, or until the cake is golden brown around the edges.
Allow the cakes to cool in the pans on wire racks for 10 minutes.
Turn the cakes onto the racks and let them cool completely.
In a small bowl of an electric mixer, beat the cream at high speed until soft.

Variations

Substitute the raspberry fruit spread with strawberry or apricot for a different flavor twist.
Add a layer of fresh raspberries between the cake layers for an extra burst of flavor.

Cooking Tips & Tricks

Be sure to properly grease and flour your cake pans to ensure that the cakes come out easily.

- Folding the beaten egg whites into the batter gently is key to keeping the cake light and fluffy.

- Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve Raspberry Almond Layer Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Beating the egg whites until stiff peaks form is essential for a light and airy cake.

- Folding the egg whites into the batter gently will help maintain the cake's texture.

Ingredient Substitutions

You can use almond milk instead of almond liqueur in the frosting for a non-alcoholic version.

- If you don't have cream of tartar, you can use a pinch of salt to help stabilize the egg whites.

Make Ahead Tips

You can bake the cakes ahead of time and freeze them until you are ready to assemble and frost the cake.

Presentation Ideas

Top the cake with fresh raspberries and a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair Raspberry Almond Layer Cake with a glass of champagne or a sweet dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Raspberry Almond Layer Cake contains approximately 350 calories.

Carbohydrates

Each serving of Raspberry Almond Layer Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Raspberry Almond Layer Cake contains approximately 20 grams of fats.

Proteins

Each serving of Raspberry Almond Layer Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Raspberry Almond Layer Cake is a good source of Vitamin E, Vitamin B6, and magnesium.

Alergens

This recipe contains eggs, dairy, and nuts.

Summary

Raspberry Almond Layer Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Raspberry Almond Layer Cake is a delicious and elegant dessert that is perfect for any occasion. With a light and fluffy cake, sweet raspberry filling, and creamy almond frosting, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny afternoon in the summer of 1965 when I stumbled upon the Raspberry Almond Layer Cake recipe in an old cookbook that belonged to my dear friend, Mrs. Jenkins. She was a master baker and had taught me so much about the art of baking over the years.

I remember sitting at her kitchen table, flipping through the pages of her well-worn cookbook, when I stumbled upon the recipe that would soon become one of my all-time favorites. The vibrant colors of the raspberries and the rich aroma of almonds practically leaped off the page, and I knew I had to give it a try.

Mrs. Jenkins smiled as she watched me pour over the recipe, her eyes twinkling with excitement. She knew that I had a passion for baking, just like her, and she was eager to pass on her knowledge to me. With her guidance, I gathered all the ingredients I would need to make the Raspberry Almond Layer Cake and set to work in her cozy kitchen.

The process of making the cake was a labor of love. I carefully measured out each ingredient, sifting the flour and sugar, beating the eggs and butter until they were light and fluffy, and folding in the crushed almonds and fresh raspberries. The kitchen was filled with the sweet scent of vanilla and almond extract, and I couldn't help but smile as I worked.

As the cake baked in the oven, Mrs. Jenkins regaled me with stories of her own adventures in baking. She told me about the first time she had attempted to make a layer cake, and how it had turned out lopsided and uneven. But with practice and patience, she had honed her skills and become a true master of the craft.

When the cake finally emerged from the oven, golden and fragrant, I couldn't wait to dig in. Mrs. Jenkins helped me carefully stack the layers, spreading a thick layer of raspberry jam between each one and topping it all off with a generous dollop of whipped cream and fresh raspberries.

The first bite of the Raspberry Almond Layer Cake was pure heaven. The moist, tender crumb of the cake was perfectly complemented by the sweet-tart raspberries and the crunch of the almonds. It was a symphony of flavors and textures that danced on my tongue, and I knew that I had found a recipe worth cherishing.

I made the Raspberry Almond Layer Cake for every special occasion after that. Birthdays, holidays, family gatherings – it quickly became a staple in my baking repertoire. People would rave about the cake, asking for the recipe and begging for seconds. And each time I made it, I thought of Mrs. Jenkins and the day she had introduced me to this delectable dessert.

Over the years, I have added my own personal touches to the recipe, tweaking and experimenting until I had perfected it to my liking. But the essence of the Raspberry Almond Layer Cake remains the same – a celebration of the simple joys of baking and sharing delicious food with loved ones.

As I sit here now, surrounded by my own collection of cookbooks and recipes, I can't help but feel grateful for the day I stumbled upon that old cookbook in Mrs. Jenkins' kitchen. It was a turning point in my baking journey, a moment that sparked a lifelong love affair with the art of creating beautiful and delicious desserts.

And so, whenever I make the Raspberry Almond Layer Cake, I do it with a heart full of gratitude and a smile on my face. For this recipe is not just a dessert – it is a tribute to the wonderful friendships and memories that have shaped my life, and a testament to the power of good food to bring people together in love and joy.