White Chocolate Almond Raspberry Cake

Christianchef - a white chocolate almond raspberry cake is a decadent and flavorful dessert. The combination of white chocolate, almond flour, and fresh raspberries creates a balance of sweet, nutty, and tart flavors that is sure to impress. The tender and moist cake is typically paired with a creamy and rich frosting, making each bite a delightful treat. Overall, it's a delicious and impressive dessert that is perfect for special occasions, such as birthdays, weddings, or anniversaries.

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:Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds and set aside until needed. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.

Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. In a spouted measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.

On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places 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:In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.

Add in the salt, cream, and amaretto, and almond extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Assembly and Garnish: Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers. Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. Using your hands, gently press the sliced almonds all around the sides of the cake. 

Then top with fresh raspberries!

Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 2 days. Bring to room temperature before serving!

Here are some tips for making a white chocolate almond raspberry cake:

• Use high-quality white chocolate: Choose a good quality white chocolate that contains at least 30% cocoa butter for a rich, creamy flavor.
• Almond flour: Almond flour gives the cake a nutty, slightly sweet flavor and adds structure.
• Fresh raspberries: Fresh raspberries add a sweet and tart flavor to the cake and are best used when in season.
• Baking time: The baking time may vary depending on the size of the cake, so be sure to check the cake regularly towards the end of the baking time and insert a toothpick in the center to see if it comes out clean.
• Cooling the cake: Let the cake cool completely before frosting and decorating to ensure the frosting doesn't melt.

Decorating: 

Consider adding fresh raspberries, slivered almonds, or a drizzle of melted white chocolate for a beautiful presentation.
Use unsalted butter: Unsalted butter allows you to control the amount of salt in the recipe.
Whipping the cream: When whipping the cream, add powdered sugar to taste and whip until stiff peaks form. This will help the frosting hold its shape and not melt.

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