White Chocolate Almond Raspberry Cake

bakerbynature.com

Dan Thompson

subheading: For the Almond Cake:

2 and ½ cups cake flour, sifted (315 grams)

3 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 cup (227 grams) unsalted butter, at room temperature

1 and ½ cups (298 grams) granulated sugar

6 large egg whites, at room temperature, lightly beaten until foamy

1 teaspoon vanilla extract

2 teaspoons almond extract

¾ cup (170 grams) whole milk, at room temperature

⅔ cup (152 grams) sour cream, at room temperature

subheading: For the White Chocolate Amaretto Buttercream Frosting:

1 cup (227g) unsalted butter, at room temperature

2 and ½ cups (283g/10 ounces) confectioners’ sugar, sifted

¼ teaspoon salt

1 Tablespoon heavy cream

1 and ½ Tablespoons amaretto liqueur

1 teaspoon almond extract

6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes

subheading: Assembly and Garnish:

1 cup raspberry preserves

1 cup fresh raspberries

1 cup thinly sliced almonds

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