Almond Cake


Raspberry almond cake with mascarpone buttercream and a raspberry jam filling!

AP flour baking powder salt unsalted butter sugar oil eggs almond extract disaronno amaretto liqueur whole milk



unsalted butter mascarpone powdered sugar disaronno amaretto liqueur



raspberries orange juice cornstarch raspberry vodka

STEP 1: Bring raspberries & orange juice to a boil. Remove some liquid & mix with cornstarch & add it back. Add vodka & let it simmer. Remove from heat and allow to cool.

STEP 2: Whisk flour, baking powder & salt. Cream butter & sugar at high speed. On low speed add eggs to the mixture, one at a time. Add almond extract & liqueur.

STEP 3: Alternate adding milk and dry ingredients. Pour batter into prepared pans, bake at 350F for 30-40 min & allow to cool.

STEP 4: Cream butter and mascarpone. Add powdered sugar & liqueur & beat.

STEP 5: To assemble, top first layer with mascarpone buttercream. Pipe a border of buttercream on second layer & fill with raspberry filling. Repeat with alternating layers & refrigerate for 30 min.

STEP 6: Use half of leftover frosting to do a light crumb coat, then refrigerate for 30 min. Finish frosting the cake with the left over frosting.

STEP 7: Place fresh raspberries dusted with powdered sugar on top.

Click the link below for the full recipe!