Almond Raspberry cake recipe

[duskymonkey]

Almond Raspberry Cake
This is the original recipe - link
Below recipe is modified with my own frosting recipe. I omitted the coffee crystals and subbed the ground hazelnuts with almonds. Also added lemon zest. The hazelnut is really delicious but it’s a lot more work however it is worth it if you have the time otherwise the almond meal is just as lovely. I didn’t find the original frosting recipe to be workable - espresso can be added to my frosting recipe if you want to make a hazelnut coffee flavor cake with the frosting.

CAKE
100g almond meal
130g sifted AP flour
275g sugar
1/4 teaspoon salt
6 large eggs, separated
1/4 cup water
1 teaspoon vanilla extract
Zest from 1 large lemon
Fresh raspberries (optional)

FILLING
1 cup frozen unsweetened raspberries, thawed, drained
1 cup raspberry jam


INSTRUCTIONS
For filling
Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.

For cake
1. Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar.
2. Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry.
3. Fold into yolk mixture in 3 additions.
4. Fold lemon zest into the batter last
5. Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
6. Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
7. Garnish torte with fresh berries, if desired.

FROSTING
Triple recipe to frost 9" 3 layer cake. Quadruple for piping work and 4 layer cake
6 oz (170 g) high-quality white chocolate, finely chopped
1 cup (240ml) Heavy cream

INSTRUCTIONS
1. Place the chopped chocolate in your mixer bowl, and put aside.
2. In a small saucepan heat the cream to a gentle boil, over medium heat. Pour the hot cream over the chocolate and let it set for one minute. Using a mixer, whisk until the mixture is nice and smooth. Leave on the counter to cool then cover and refrigerate for at least 6 hours or over night.
3. Using a whip attachment, beat the ganache at medium-high speed until the whisk begins to leave a trail in the chocolate mix and it is the consistency of softly whipped cream.
4. Store in an airtight container in the fridge, for about 3 days.
5. NOTE: Do not over beat the ganache or you’ll have chocolate butter. This can happen very quickly so keep a close watch while the mixer is whisking.

[August Blooms]

Raspberries are in season right now I may have to make this.

[rebeccabunch]

duskymonkey this is dairy and soy free! 😘

Oh wait no it’s not. I just saw the frosting. I love white chocolate! This is too professional for me but I would order it at a restaurant for sure.

[Taitai]

This is amazing duskymonkey ! I think I’m going to try to make it sometime....if I can get all the ingredients out here. The hazelnuts might be hard.

[duskymonkey]

rebeccabunch, the cake by itself is delicious. I wanted to make a trifle from my wedding cake scraps - I baked sheets of layers in half sheet pans and used cake rings to trim them to size so had a bunch of scraps. Anyways my family staying with me a week before the wedding ate them all up 😂 so no trifle for the brunch after wedding day but there were lots of other yummy food.

[duskymonkey]

Taitai, I imagine hazelnuts and fresh cream would be difficult to obtain there however I think Australia imports filberts/hazelnuts. 🤔Even here it’s expensive. You should be able to get almonds easily? Ground almonds would be easiest if at all available but if you have to you can blanch whole almonds and put it through the food processor which is why I have it in weights. We did this growing up with almonds.
rebeccabunch, Despite what it seems it really is easy and you can make the recipe in batches over the course of days - just takes a bit of planning. Cake freezes very well by itself and assembled too. We kept the top tier of our wedding cake to share with a family who couldn’t make the wedding 3 months later.

[Taitai]

Jul 14, 2018 16:42:18 GMT -6 duskymonkey said:

Taitai, I imagine hazelnuts and fresh cream would be difficult to obtain there however I think Australia imports filberts/hazelnuts. 🤔Even here it’s expensive. You should be able to get almonds easily? Ground almonds would be easiest if at all available but if you have to you can blanch whole almonds and put it through the food processor which is why I have it in weights. We did this growing up with almonds.
rebeccabunch, Despite what it seems it really is easy and you can make the recipe in batches over the course of days - just takes a bit of planning. Cake freezes very well by itself and assembled too. We kept the top tier of our wedding cake to share with a family who couldn’t make the wedding 3 months later.

We can get heavy cream pretty easily at the grocery store, but yeah - nuts and baking ingredients in general can be tough. There is a baking supply store near us - I’ll see what they have. Worst case we blanch whole almonds and use the food processor - like you said.

Thanks again for typing out that recipe!!! Looks so good.