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How To make Raspberry Almond Layer Cake
------------------------FAVORITE ALL-TIME REC; 12/92
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CAKE 3 Egg yolks
1 c Juice, apple, concentrated
3/4 c Butter
1 ts Extract, almond
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Almonds, chopped
4 Egg whites
1/4 ts Cream of tartar
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FROSTING---------------------------------- 1 c Cream, heavy
1/2 c Fruit spread, raspberry
2 tb Liqueur, almond
1/3 c Almonds, slivered
Melt butter; let cool. Preheat oven to 350. Grease and flour 2 9" round cake pans; set aside. Beat egg yolks in large bowl. Blend in apple juice concentrate, butter, and extract. Combine flour, baking powder, and salt. Gradually add to egg yolk mixture, beating until well-blended. Stir in chopped almonds. Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into batter; spread evenly into prepared pans. Bake 18-20 minutes, until cake is golden brown around edges. Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool completely. Beat cream at high speed in small bowl of electric mixer until soft peaks form. Add fruit spread, 1 tb at a time, beating until thick and well-blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sides with whipped cream mixture; press slivered almonds around edge. Garnish with fresh raspberries, if desired. Nutrition information per slice: 595 calories, 10 gm protein, 59 gm carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit exchange. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Raspberry Almond Layer Cake's Videos
The BEST Raspberry Almond Cake
If you are looking for a delicious brunch cake to serve at your next Sunday brunch this is the BEST Raspberry Almond Cake recipe! It's light and moist and speckled with just the right amount of raspberries!
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RASPBERRY ALMOND CAKE RECIPE
Serves 8
*Print Recipe Here*
INGREDIENTS:
1 cup (240g) softened butter
7 ounces (200g) almond paste
½ cup (100g) of sugar (increase to ¾ cup if serving as a dessert, as opposed to a brunch cake)
5 eggs
½ cup (120ml) of ricotta cheese
1/3 cup (80ml) of milk
2 cups (240g) of flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
6 ounces (170g) fresh raspberries
2 tbsp (30ml) sliced almonds, raw/unsalted
METHOD:
Preheat oven to 350F(175C). Spray a removable-bottom angel food pan with baking spray and distribute well with a pastry brush and set aside. You can buy that type of pan here if you need it:
*(this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
In the bowl of an electric mixer combine the butter, the almond paste, and sugar. Beat on high until fluffy, scraping down the bowl as needed.
Add eggs, one at a time, beating in between each addition. Add ricotta cheese, beat, and milk and beat until smooth. At this point batter will look like it’s separating. That’s OK. It will come back together after you add the dry ingredients.
Add the dry ingredients in thirds, beating in between each addition. Batter will be heavy and dense, but not to worry cake will be light and fluffy!
Transfer batter to the pan with an ice cream scoop to assure equal distribution. Smooth out with a spatula. Top with raspberries and almonds.
Bake for 55mins-1 hour or until cake is slightly golden brown on top and risen. Allow to cool completely and then remove from pan, dust with powdered sugar and serve!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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Creamy Raspberry Almond Cake || The Keto Kitchen
[RECIPE BELOW] Creamy Raspberry Almond Cake.
Please follow the recipe to a T in terms of cooling the cake - it will come across uncooked or sloppy if you don't. This is just because of the softness of the cream cheese filling.
With that out of the way, this reminded me a little bit of clafoutis because of the almond taste. It's very sweet, it's thick, it's creamy and it's a perfect dessert to have with a piping hot coffee. Sure, it takes a while to make but it's worth it!
| The Recipe |
CAKE INGREDIENTS:
- 2 cups (200g) Almond Flour
- 1/3 cup (42g) Coconut Flour
- 2 tsp Baking Powder
- 1/2 cup (113g) Salted Butter, soft
- 1/2 cup Sweetener (I used Erythritol)
- 3 Large Eggs
- 1 tsp Almond Extract
- 1/2 cup (125ml) Unsweetened Almond Milk
FILLING INGREDIENTS:
- 225g Cream Cheese, soft
- 1/3 cup Sweetener (I used Erythritol)
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 1 cup (about 200g) Frozen Raspberries
METHOD:
1. Preheat the oven to 170c/325f.
2. START WITH THE CAKE: In a medium bowl, add almond flour, coconut flour and baking powder. Mix well and set aside.
3. In another medium bowl, add the butter and 1/2 cup sweetener. Beat until smooth. Then add the eggs and almond extract. Beat again until smooth. Add the dry ingredients to the wet ingredients and mix well. Then, add the almond milk. Mix once again until well combined. Then set aside.
4. FOR THE FILLING: In a medium bowl, beat the cream cheese with 1/3 cup sweetener until smooth. Beat in the egg and vanilla extract until well combined.
5. To assemble the cake - grease a large cake tin (about 9x9). Place about 2/3rds in the base of the cake tin and spread it evenly. Then, pour on the cream cheese filling, make sure it's as evenly spread as possible. Place the raspberries across the cake on top of the cream cheese filling.
6. For the remaining 1/3rd of the cake batter, spread it over the cake in small spoonfuls, leaving gaps for the filling to peek through.
7. Bake for 40-45 minutes or until the batter has gone golden brown and the filling has set - the cake should still jiggle though.
8. Remove from the oven and leave to cool completely.
9. THEN once the cake has cooled, place in the fridge for AT LEAST 1 hour before serving.
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 16:
Per Serving:
Calories: 206kcal
Fat: 17g
Protein: 6g
Net Carbs: 2g
| The Keto Kitchen |
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The Process
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
Almond Raspberry Cake #cakedecorating #cake
My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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Raspberry and Almond Layer Cake | Baking With Aimee
The assembly of my Raspberry and Almond Layer Cake! Find the full recipe on bakingwithaimee.com
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