Almond Cake with Raspberries and Whipped Cream
Baking and Desserts • American
Description
Almond Cake with Raspberries and Whipped Cream
Ingredients
- Farm fresh eggs 4 pieces
- Ground Almonds 5 oz
- Wheat Flour 5 oz
- Baking Powder 1 tablespoon
- Butter 5 oz
- Almond 1 teaspoon
- Whipped Cream 10 fl oz
- Powdered Sugar 5 oz
- Raspberry leaves 10 oz
Step-by-Step Guide
Step 1
Thoroughly cream the powdered sugar with the butter until the mixture turns almost white.
Step 2
Add the egg yolks to the sugar and butter mixture and beat until frothy.
Step 3
In a separate bowl, mix the flour with the baking powder and ground almonds. Gradually add the flour mixture to the egg-butter mixture. Add the almond extract and knead until a dough forms.
Step 4
Whip the egg whites and gradually fold the egg white foam into the dough.
Step 5
Add half of the raspberries to the dough and mix again, this time not aiming for absolute uniformity.
Step 6
Line two not very deep round baking pans with removable bottoms (about 20 cm in diameter) with parchment paper, greasing the sides with butter beforehand.
Step 7
Pour the dough into the pans and place in an oven preheated to 345°F. Bake for about 30 minutes on the middle rack. Check for doneness by inserting a wooden toothpick into the center of the cakes.
Step 8
Remove the finished cakes from the oven, let them cool for 5 minutes, then remove from the pans and cool completely.
Step 9
To assemble the cake, place one cake layer on a plate. Evenly spread half of the whipped cream and some of the remaining raspberries on this layer, then cover with the second cake layer. Spread the whipped cream evenly on the surface of the second layer and decorate with raspberries.
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