Raspberry And Almond Layer Cake Food

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.

RASPBERRY ALMOND CAKE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.
• Add eggs, vanilla and almond extracts and beat briefly to combine. Don't worry it it goes a little lumpy at this stage.
• Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.
• Roughly tear 95 grams (3/4 cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds.
• Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
• Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.

RASPBERRY & ALMOND TRAYBAKE

Steps:

• Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
• Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

RASPBERRY AND ALMOND MASCARPONE CAKE

Steps:

• Preheat oven to 160 degree C (or 140 degree C for fan forced).
• Grease a deep 30cm round cake tin and line the base and sides with baking paper.
• Beat the butter and sugar in a large bowl with an electric beater until fluffy.
• Add the eggs, one at a time.
• Beat until just combined.
• The mixture may appear curdled at this stage-don't worry!
• Transfer mix to very large bowl and fold in the sifted flours, almond meal and milk.
• Do it in 3 batches (1/3 flours, 1/3 milk etc) folding each batch inbetween.
• Fold in the chopped almonds and raspberries.
• Spread mixture into prepared pan.
• Bake for 1 hour.
• Reduce the oven temperature to 150 degree C (or 130 degree C for fan forced) and bake for another hour or until cake tests cooked.
• Remove from oven and allow cake to stand for 20 minutes before removing from pan to cool on a cooling rack.
• To make the mascarpone cream, beat the mascarpone, sour cream and icing sugar with electric mixer until soft peaks form.
• Stir in the liqueur.
• Split the cake crossways into 3 layers, using either a large serrated knife or special tool.
• Place the base onto a serving plate and spread with 1/3 of cream.
• Repeat layers ending with the mascarpone cream.
• Decorate the cake with the vienna almonds.

RASPBERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
• Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.