Tuesday, July 3, 2012

Raspberry Almond White Cake

This cake is special.

Raspberry Almond White Cake
2 cups unbleached all-purpose flour
5 egg whites
2 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 sticks of butter
1 1/2 c. sugar
2 t. vanilla
1 t. almond extract
1 c. milk
1 c. sliced almonds

2- 8 oz. cream cheese
3/4 of a stick of butter
1 1/4 c. powdered sugar
1 1/2 t. vanilla
1 1/2 t. almond

1 c. raspberry preserves
1 T. corn syrup

First, beat the egg whites on high until stiff peaks form. Set aside.

In a separate bowl, mix the flour, baking powder and salt with a whisk. Set aside.

In yet another separate bowl, beat the butter and sugar until fluffy. Add in the extracts.
Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between three 9-inch pans, greased and floured.

Bake at 350 degrees until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

For the frosting, beat the cream cheese and butter until fluffy. Beat in the extracts. Beat in the powdered sugar.
For the filling, stir the preserves with the corn syrup until smooth. If you are having trouble, put it in the microwave for a few seconds to soften.
To assemble:  place one cake layer on a plate. Spread a thin layer of the frosting over the top, then spread on 1/2 of the filling. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer. Spread the remaining frosting over the top and sides. Press the toasted almonds onto the sides. 

Keep refrigerated.

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