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How To make Raspberry Almond Layer Cake
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CAKE 3 Egg yolks
1 c Juice, apple, concentrated
3/4 c Butter
1 ts Extract, almond
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Almonds, chopped
4 Egg whites
1/4 ts Cream of tartar
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FROSTING---------------------------------- 1 c Cream, heavy
1/2 c Fruit spread, raspberry
2 tb Liqueur, almond
1/3 c Almonds, slivered
Melt butter; let cool. Preheat oven to 350. Grease and flour 2 9" round cake pans; set aside. Beat egg yolks in large bowl. Blend in apple juice concentrate, butter, and extract. Combine flour, baking powder, and salt. Gradually add to egg yolk mixture, beating until well-blended. Stir in chopped almonds. Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into batter; spread evenly into prepared pans. Bake 18-20 minutes, until cake is golden brown around edges. Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool completely. Beat cream at high speed in small bowl of electric mixer until soft peaks form. Add fruit spread, 1 tb at a time, beating until thick and well-blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sides with whipped cream mixture; press slivered almonds around edge. Garnish with fresh raspberries, if desired. Nutrition information per slice: 595 calories, 10 gm protein, 59 gm carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit exchange. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Raspberry Almond Layer Cake's Videos
My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Raspberry Bakewell Cake | Sundaebake
Raspberry Bakewell Cake
Recipe
140g ground almonds
140g butter
140g golden caster sugar
2 eggs
140g self-raising flour
1 teaspoon vanilla
250g raspberries
2 tablespoons flaked almonds
icing sugar to serve
1. Preheat the oven to 180°C. Line a 20cm round cake tin.
2. Mix in either a electric mixer or food processor. Mix together the ground almonds, butter, sugar, eggs, flour and vanilla together till well combined.
3. Pour half the mixture into the prepared tin, then scatter the raspberries over the mixture. Then pour in the remainder of the cake mixture on top.
4. Scatter the flaked almonds over the top of the cake and bake for 50 minutes. Dust with icing sugar.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries
Recipes Using Cake Mixes: #6 Almond-Raspberry Coffee Cake
Music by: Jason Shaw
1- 2 layer size white cake mix (I used a 510g package)
1/4 cup sour cream
1 tsp almond extract
2 eggs
1 package (8oz) cream cheese softened
1/4 sugar
1/2 cup raspberry preserves (you could use whatever flavour you want)
1/2 cup sliced almonds
Heat oven to 350F, grease springform pan or 9X9 square cake pan.
Mix cake mix, sour cream, almond extract and 1 of the eggs in a bowl on low speed until well blended and crumbly.
Reserve 1/2 cup of crumbs and set aside.
Press remaining crumbs in bottom and 1 up the sides of the pan. Bake 10 minutes.
Beat cream cheese, sugar and remaining egg until smooth.
In a separate bowl combine 1/2 cup reserved crumb mixture with 1/2 cup sliced almonds, mix.
Once crust is out of the oven, pour in the cream cheese mixture and spread evenly over crust.
Drop teaspoonfuls of the preserves evenly over cream cheese mixture, do not swirl.
Sprinkle crumb/sliced almond mixture over top.
Bake 25 minutes or until filling is set and crust is golden brown. Cool a few minutes and run a knife around the side of the pan to loosen cake. Remove side of pan (if using a springform pan).
One Layer Raspberry Almond Cake
Recipe Link-
This Raspberry Almond Cake recipe is one layer of bright raspberry and beautifully delicate almond flavor. It is perfect for small celebrations or just because you want a piece of cake.
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Raspberry cake 覆盆子蛋糕 Gâteau aux framboises Himbeerkuchen Pastel de frambuesa ラズベリーケーキ كعكة التوت 红树莓
URL of method of making italian meringue buttercream
意式蛋白奶油霜的制作方法的网址
URL de méthode de fabrication de crème au beurre à la meringue
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
配料
乔孔德饼干
杏仁粉 35g
糖粉 35g
1个鸡蛋
蛋清70g
白砂糖 35g
低筋面粉 30g
200℃(392℉)烤7分钟
覆盆子口味糖浆
覆盆子果泥 10g
水30g
白砂糖 10g
白朗姆 5g
覆盆子果冻
覆盆子果泥 50g
水 50g
白砂糖 50g
吉利丁 5g
覆盆子奶油
意式蛋白奶油霜 150g
覆盆子果泥 50g
一些覆盆子
覆盆子果酱 40g
金箔
石榴籽
薄荷
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
Ingrédients
Biscuits Joconde
Amande en poudre 35g
Sucre glace 35g
1 œuf
Blanc d'oeuf 70g
Sucre 35g
Farine T45 30g
200°C (392°F) pendant 7 minutes
Sirop saveur framboise
Purée de framboises 10g
Eau 30g
Sucre 10g
Rhum blanc 5g
Crème de framboise
Crème au beurre à la meringue italienne 150g
Purée de framboises 50g
Gelée de framboise
Purée de framboises 50g
Eau 50g
Sucre 50g
Gélatine 5g
Quelques framboises
Confiture de framboise 40g
Feuille d'or
Graines de grenade
Menthe