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RASPBERRY ALMOND CREAM CAKE: Discover a Festive Treat!

RASPBERRY ALMOND CREAM CAKE
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A delightful Raspberry Almond Cream Cake that combines sweet and nutty flavors with a creamy raspberry filling, perfect for celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 cups fresh raspberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup sliced almonds, toasted
  • Fresh raspberries & mint (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  3. Mix flour, almond flour, baking powder, and salt. Gradually add to batter alternating with milk.
  4. Pour into pan and bake 30–35 minutes until golden and set. Cool completely.
  5. In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook until thick and jammy. Cool.
  6. Whip cream with powdered sugar and vanilla to soft peaks.
  7. Slice cake horizontally into two layers. Spread raspberry filling, then whipped cream.
  8. Top with remaining cake layer. Spread more raspberry filling on top and sprinkle generously with toasted almonds.
  9. Garnish with fresh raspberries and mint leaves.

Notes

  • Serve slightly chilled for clean slices.
  • Pair with vanilla ice cream or espresso.
  • Drizzle with white chocolate for extra indulgence.
  • Toast almonds for deeper nutty flavor.
  • Let cake rest 1 hour before slicing.
  • Use frozen raspberries if fresh aren’t in season.

Nutrition

Find it online: https://www.homeydishes.com/raspberry-almond-cream-cake-recipe/