White Chocolate Almond Raspberry Cake

Ingredients:

For the Almond Cake:

• 2 and 1/2 cups cake flour, sifted (315 grams)
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (227 grams) unsalted butter, at room temperature
• 1 and 1/2 cups (298 grams) granulated sugar
• 6 large egg whites, at room temperature, lightly beaten until foamy
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 3/4 cup (170 grams) whole milk, at room temperature
• 2/3 cup (152 grams) sour cream, at room temperature

For the White Chocolate Amaretto Buttercream Frosting:

• 1 cup (227g) unsalted butter, at room temperature
• 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
• 1/4 teaspoon salt
• 1 Tablespoon heavy cream
• 1 and 1/2 Tablespoons amaretto liqueur
• 1 teaspoon almond extract
• 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes

Assembly and Garnish:

• 1 cup raspberry preserves
• 1 cup fresh raspberries
• 1 cup thinly sliced almonds

Instructions:

For the Almond Cake:

1. Preheat the oven to 350 degrees (F). Grease two 9-inch round cake pans, line them with parchment paper rounds, and set aside.
2. In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.
3. In a mixing bowl, beat the butter until smooth and creamy. Gradually add sugar, beating on high speed for 2 minutes.
4. Reduce speed to low and add beaten egg whites gradually, scraping down the sides and bottom of the bowl.
5. In a measuring cup, combine vanilla extract, almond extract, milk, and sour cream. Mix well.
6. On low speed, add the flour mixture in three additions, alternating with the milk/sour cream mixture, beginning and ending with flour. Mix until just combined.
7. Divide the batter evenly among the pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Cool in pans on a wire rack for 15 minutes, then invert the cake layers onto cooling racks and cool completely.

For the White Chocolate Amaretto Buttercream Frosting:

1. In a mixing bowl, beat room temperature butter until creamy.
2. Gradually add sifted confectioners’ sugar and salt, beating until well combined.
3. Mix in heavy cream, amaretto liqueur, and almond extract.
4. Gradually add melted and cooled white chocolate, mixing until the frosting is smooth.

Assembly and Garnish:

1. Spread raspberry preserves over one cooled cake layer.
2. Place the second cake layer on top.
3. Frost the top and sides of the cake with White Chocolate Amaretto Buttercream.
4. Decorate the cake with fresh raspberries and sliced almonds.