White Chocolate Almond Raspberry Cake

INGREDIENTS

Almond Cake:

•  two half cups cake flour, sifted
•  1 half cups granulated sugar
•  1 cup unsalted butter, room temp
•  3/4 cup total milk, room temp
•  2/3 cup bitter cream, room temp
•  6 giant egg whites, gently beaten
•  three tsp baking powder, half of tsp baking soda, 3/4 tsp salt
•  1 tsp vanilla extract, 2 tsp almond extract

White Chocolate Amaretto Buttercream:

• 6 oz great white chocolate, melted & cooled
•  1 cup unsalted butter, room temp
•  two half cups confectioners’ sugar, sifted
•  1 half of tbsp amaretto liqueur, 1 tbsp heavy cream
•  1 tsp almond extract, 1/4 tsp salt

Assembly:

• 1 cup raspberry preserves, 1 cup sparkling raspberries
•  1 cup thinly sliced almonds

INSTRUCTIONS

Cake: Mix dry ingredients. In a separate bowl, cream butter & sugar. Incorporate egg whites, accompanied by using extracts, milk, and bitter cream. Mix moist & dry. Pour into 9″ pans. Bake at 350°F for 25-30 mins.

Frosting: Cream butter, then slowly add sugar. Integrate cream, amaretto, extract, and eventually the melted white chocolate.

Assembly: Slice cooled desserts in half. Layer with frosting & raspberry preserves. Frost outside, adhere almonds to sides, and pinnacle with clean raspberries.
Treat your self and your cherished ones to this pleasant dessert, ideal for any social gathering or truly to brighten up a normal day.

Enjoy.

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