Indulge in the divine fusion of flavors with our White Chocolate Almond Raspberry Cake – a symphony of almond-infused cake layers, velvety white chocolate amaretto buttercream, and the vibrant burst of raspberries. This elegant dessert is a celebration of textures and tastes that will leave a lasting impression. Let’s dive into the meticulous steps of creating this masterpiece that’s not only visually stunning but also a delight to the palate.
White Chocolate Almond Raspberry Cake
Ingredients:
For the Almond Cake:
- 2 and 1/2 cups cake flour, sifted (315 grams)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 3/4 cup (170 grams) whole milk, at room temperature
- 2/3 cup (152 grams) sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
Continue reading all ingredients & instructions on the next page
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