Best 4 Almond Cake With Raspberry Sauce Recipes

ALMOND CAKE WITH RASPBERRY SAUCE

Steps:

• Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.

ALMOND CAKE WITH RASPBERRY FILLING

Steps:

• 1. Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)
• 2. Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
• 3. add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
• 4. divide batter evenly between the two cake pans. bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
• 5. place one layer on a serving plate and spread the preserves to within one inch of the edge, top with remaining layer and frost with desired frosting.

ALMOND CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
• Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
• Process yolks and sugar in the food processor until pale and well-mixed.
• Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
• Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
• Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
• Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
• Serve cake drizzled with sauce and topped with cream, if desired.

ALMOND-CRUST RASPBERRY CHEESECAKE

Steps:

• Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
• In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
• Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.