Best 7 White Almond Cake W Raspberry Filling Recipes

RASPBERRY ALMOND CAKE

Steps:

• Preheat the oven to 375 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
• Put the butter in a large mixing bowl and beat with an electric mixer on medium for 30 seconds, until very creamy. With mixer still on medium speed, add the sugar 1/4 cup at a time. Continue beating until very well combined.
• Scrape down the sides and bottom of the bowl and beat in the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extract, baking powder, and salt and beat to combine.
• Scrape down the sides and bottom of the bowl again. Turn mixer to low and beat in half of the flour, followed by half of the milk. Mix until just incorporated.
• Scrape down the sides and bottom of the bowl and beat in the remaining flour and remaining milk until just combined.
• Divide batter between the prepared cake pans and bake 30 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.
• Cool in pans for 20 minutes then carefully invert onto a wire rack to cool completely. (Run a knife around the edge of the pans a couple times to loosen the cake layers first.)
• Cool cake layers to room temperature before filling and frosting.
• Puree the berries in a blender or food processor. Pour into a small saucepan and set the pan over medium heat. Bring to a boil, stirring frequently.
• Turn heat to low and simmer, stirring often, until puree reduces by about half (8 or 9 minutes). You'll have about a 1/2 cup of puree.
• Remove from heat and transfer a scant 1/4 cup of the puree into a small bowl.
• Pour the rest into a second bowl through a fine mesh sieve to remove the seeds. Use a rubber spatula to press the puree through the sieve, extracting as much of the raspberry juices as possible. (This is what you'll use in the frosting.)
• Set both bowls aside to cool to room temperature.
• Once puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add the seedless puree, 3 1/2 cups powdered sugar, 3 tablespoons milk, and the salt and beat to combine. (Depending on how sweet your berries are, you may want to add a little more salt than this recipe calls for.)
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin. If frosting is too thick, add additional milk 1 tablespoon at a time to achieve desired consistency.
• If your cake layers have domed, use a long serrated knife to trim them.
• Set 1 cake layer on a cake stand or cardboard cake circle and spread the puree (with seedon top, without going all the way to the edge of the cake. Top with the second cake layer.
• Frost the top and outside of the cake with the frosting and decorate as desired. Slice and serve.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
• For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

WHITE ALMOND CAKE W/ RASPBERRY FILLING

Steps:

• 1. For the cake: In a large bowl, using a hand held mixer or a kitchen aide, combine the water, eggs, melted butter, sour cream and the extract(s)(if you're using). Mix well.
• 2. Add the salt, sugar, cake flour and cake mix. Mix well on medium speed working out most of the lumps for about 2 mins. (It's not necessary to work out all the lumps)
• 3. Pour into prepared pans and bake at 325 degrees for approximately 35mins.
• 4. For the Raspberry filling: Thaw raspberries and strain the juice from the berries. Add enough water to the juice to get 3/4 cup of juice.
• 5. In a small saucepan, combine raspberry juice/water, sugar, lemon juice and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside and allow to cool.
• 6. Using a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3-1/2 cup of pulp. ***You can skip this step and use the whole berries. But some people may not enjoy picking seeds out of their teeth.
• 7. After the mixture in the saucepan has cooled to about room temp., add the raspberry pulp and the 2 tbsp. of raspberry liqueur (if you're using). Mix well and refrigerate 2-3 hours. *Keeps in the fridge for at least a week.

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.

WHITE WEDDING CAKE WITH RASPBERRY FILLING

Steps:

• Heat oven to 325°F. Generously grease bottoms and sides of each square cake pan with solid shortening. Sprinkle with flour to coat pans; tap to remove excess flour.
• To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan. Cover remaining batter with plastic wrap; refrigerate.
• Place both pans about 3 inches apart on middle oven rack in oven. Bake 6-inch cake 40 to 45 minutes and 8-inch cake 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove cakes from pans; place top sides up on cooling racks. Cool completely, about 1 hour.
• To make batter for 12-inch pan, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add batter to batter set aside in refrigerator; stir to combine. Spread 9 cups batter evenly in pan.
• Bake 12-inch cake 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 25 minutes. Remove cake from pan; place top side up on cooling rack. Cool completely, about 1 hour.
• Each tier is made up of 2 layers of cake. To make another 6- and 8-inch layer, wash and dry both pans. Prepare pans again as directed in Step 1. Fill pans as directed in Step 2. Bake and cool as directed in Step 3.
• Wash and dry 12-inch cake pan. Prepare pan again as directed in Step 1. For second layer, make batter, fill pan, bake and cool as directed in Steps 4 and 5.
• To make frosting, in large bowl, stir together 8 cups powdered sugar and 1 tablespoon meringue powder. With electric mixer on low speed, beat in 1 cup shortening, 1/2 cup milk, 2 teaspoons vanilla and 1 teaspoon almond extract; beat on medium speed until smooth. Add additional milk, 1 tablespoon at a time, to make frosting spreadable consistency. Transfer frosting to another large bowl; cover with plastic wrap. Make frosting as directed 3 more times.
• To assemble cake, with serrated knife, cut off domed top crust of each cake layer to form a flat surface. Carefully brush off crumbs from cakes.
• Place about 1 tablespoon frosting on serving tray where first cake layer will be placed to keep cake from sliding on tray. Place 1 (12-inch) layer, cut side up, on tray. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high. Spread 1 cup raspberry filling over top of cake inside frosting border. Top with second 12-inch cake layer, cut side down.
• For 6- and 8-inch layers, make cardboard square to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting on center of cardboard square to hold cake in place. Place 6-inch cake layer, cut side up, on cardboard. Pipe a frosting border around top inside edge of cake. Spread 1/4 cup raspberry filling over top of cake inside border. Top with remaining 6-inch cake layer, cut side down. Repeat for 8-inch tier, using 8-inch cardboard square, both 8-inch cake layers and 1/2 cup raspberry filling.
• To frost 6- and 8-inch tier, stir frosting. Using large spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Use spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal the crumbs to make frosting the cake easier.) Apply second thicker layer of frosting to sides and tops of cakes, spreading until smooth.
• For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place 8-inch tier on top of 12-inch tier, center 8-inch cake pan, turned upside down, on top of 12-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod into center of 12-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 12-inch cake, spacing evenly 1 1/2 inches apart within imprinted outline on 12-inch tier. Place 8-inch tier on top of 12-inch tier.
• Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 8 dowel rods for 8-inch tier as directed in Step 13. Top 8-inch tier with 6-inch tier.
• Use remaining frosting to decorate cake as desired. Add royal icing flowers.

RASPBERRY WHITE CAKE

Steps:

• Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
• Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
• Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.

ALMOND RASPBERRY TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans., Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely., Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice., Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.