Fancy Almond Berry Cake (Print Version)
# Ingredients:
→ Almond Cake
01 -
1 3/4 cups plain flour (223g)
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
6 tablespoons soft unsalted butter (85g)
06 -
2 tablespoons cooking oil
07 -
3/4 cup white sugar (150g)
08 -
2 large eggs at room temp
09 -
2 teaspoons vanilla flavoring
10 -
1/2 teaspoon almond flavoring
11 -
1/2 cup ground almonds
12 -
1 cup buttermilk
→ Almond Cream Cheese Frosting
13 -
1 1/2 cups soft cream cheese (340g)
14 -
3/4 cup soft unsalted butter (170g)
15 -
5 cups icing sugar (637g)
16 -
2 teaspoons vanilla flavoring
17 -
1/2 teaspoon almond flavoring
18 -
2-4 tablespoons thick cream or milk
→ Raspberry Jam
19 -
2 cups fresh raspberries (280g)
20 -
1/4 cup white sugar (50g)
21 -
2 tablespoons fresh lemon juice
22 -
1 1/2 tablespoons cornstarch
23 -
3 tablespoons water
→ Almond Simple Syrup
24 -
1/2 cup white sugar (100g)
25 -
1/2 cup water
26 -
1/4 teaspoon almond flavoring
# Instructions:
01 -
Heat oven to 350°F. Get 4 6-inch cake pans ready. Combine dry stuff first. Whip butter, sugar, and oil together. Drop in eggs, both flavorings, then switch between adding flour mix and buttermilk. Split batter evenly and bake for 20-25 minutes.
02 -
Mix cream cheese and butter until light and airy. Slowly add sifted icing sugar, flavorings, and enough cream to make it just right.
03 -
Heat raspberries, sugar, and lemon juice till bubbly. Stir in cornstarch mix and cook until thick. Let it cool all the way.
04 -
Mix sugar with water, heat till boiling and sugar melts away. Stir in almond flavoring and cool completely.
05 -
Stack cake layers with syrup brushed on, make frosting walls, and fill with jam. Coat lightly, chill it, then cover with final frosting and decorations.
# Notes:
01 -
You can use jam from the store to save time
02 -
Make your own buttermilk by mixing milk with a splash of vinegar
03 -
You don't have to use the syrup but it makes the cake juicier