WHITE ALMOND CAKE W/ RASPBERRY FILLING
HERE IT IS!! The recipe you've all been asking for. I finally posted it. This is the same photo containing the recipe to "The absolute best buttercream...ever!"
Provided by Whitney Froehlich
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 16
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
DanielitO
[email protected]I would not recommend this recipe to anyone.
Julian Fuller
[email protected]This cake is a waste of time and ingredients. It didn't turn out well at all.
Omario Monteith
[email protected]I thought this cake was just okay. It wasn't as flavorful as I was hoping it would be.
Janet Tutson
[email protected]I'm not sure if I did something wrong, but my cake didn't turn out as moist as I would have liked.
ahmad calboozw
[email protected]This cake is a great way to use up leftover raspberries.
nabil ahmed
[email protected]I'm definitely going to try this recipe again with some different fillings.
Nahid Siddik
[email protected]I think this cake would be even better with a cream cheese frosting.
Hasan M
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good.
Zamadina Michael
[email protected]This cake is a little too sweet for my taste, but it's still very good.
Mansun Tamu
[email protected]I'm not a big fan of almond cake, but I really enjoyed this one. The raspberry filling is what really makes it.
Zinhle Moirapula
[email protected]This cake is a keeper! I'll definitely be making it again.
Nteseng Matshika
[email protected]I would definitely recommend this recipe to anyone who loves almond cake or raspberry filling.
Salhyon Dong
[email protected]This cake is perfect for a special occasion, but it's also easy enough to make for a weeknight dessert.
Technical Sumon
[email protected]I made this cake for my family and they all loved it. Even my picky kids ate it all up!
Yasir Jagirani
[email protected]This cake is a bit dense, but I like that. It's very filling and satisfying.
James Thurman
[email protected]The raspberry filling is the perfect complement to the almond cake. It's tart and tangy, and it really brightens up the flavor of the cake.
Yadira Robles
[email protected]I love the almond flavor in this cake. It's so moist and flavorful.
MIRWAISE KHAN
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious cake that is perfect for any special occasion.
Lebo Eva
[email protected]I made this cake for a special occasion and it was a hit! Everyone loved the combination of the almond cake and the raspberry filling. The cake was easy to make and looked very impressive.
Manju Mandal
[email protected]This white almond cake with raspberry filling was a delightful treat! The cake was moist and flavorful, with a delicate almond aroma. The raspberry filling was tart and tangy, providing a perfect balance to the sweetness of the cake. I highly recomme