CHILLED RASPBERRY ALMOND CAKE

CHILLED RASPBERRY ALMOND CAKE

 

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PREP TIME

45 mins

COOK TIME

25 mins

TOTAL TIME

1 hour 10 mins

 

This chilled layer cake is the perfect treat for summertime with raspberry buttercream filling and almond meringue! Yum!

Author: Tiffany

Recipe type: Dessert

Serves: 8-10

INGREDIENTS

cake

• 2 tablespoons all purpose flour
• 2 cups cake flour
• 1 teaspoon salt
• 1 cup sugar
• 1 cup heavy cream
• 2 tablespoons half and half or whole milk (I used fat free half and half)
• 2 teaspoons baking powder
• 4 egg whites at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1½ cups fresh raspberries

buttercream filling

• 1 cup butter at room temperature
• 4 cups powdered sugar
• 8 tablespoons raspberry jam at room temperature, divided
• 1-2 tablespoons heavy cream

meringue frosting

• 1¼ cups sugar
• 4 tablespoons water
• 1½ tablespoons light corn syrup
• 5 egg whites at room temperature
• 3 teaspoons almond extract
• ⅓ cup shaved/sliced almonds
• 1 cup raspberries

INSTRUCTIONS

1. Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans OR I just trace my pans onto regular parchment paper and cut it out with scissors)
2. In a medium bowl combine cake flour, and salt and whisk to combine. In a larger bowl combine sugar, heavy cream, half and half (or milk) and mix well. Whisk in baking powder, egg whites, vanilla, almond extract until smooth. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in raspberries.
3. Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
4. When cake is cooled, prepare the filling. Mix butter 4-5 minutes on high speed (if you have a stand mixer, use that so your arms doesn't get tired with a hand mixer!) Reduce speed to low and add powdered sugar one cup at a time until incorporated and mixture is smooth. Add 4 tablespoons of raspberry jam and mix until smooth. Add heavy cream 1 tablespoon at a time until spreadable. Spread filling over one cake. Spread remaining 4 tablespoons of jam on top. Place second cake on top of the jam.
5. To make the meringue, add egg whites to a stand mixer and mix on high speed with a whisk attachment until stiff peaks form (about 8-10 minutes). Bring sugar, water, and corn syrup to a boil over medium high heat in a medium sauce pan, whisking throughout. Continue to whisk and cook until mixture is foamy. While the mixer is on low speed, slowly pour the sugar mixture into the fluffy egg whites. Add almond extract and continue to mix until mixture is shiny-looking and smooth and cooled. Spread frosting onto cake, coating top and all sides. Top with raspberries and almonds. Cover and chill at least 1 hour before serving.

Raspberry cheesecake cupcakes

Less than 30 minspreparation time

Over 2 hourscooking time

Makes 8 cupcakes

Are they a cupcake or are they a cheesecake? Well a little of both. This cupcake recipe is delicious served as a dessert.

Ingredients

• 8 white chocolate cookies
• 45g/1¾oz butter, melted

For the filling

• 300g/10½oz cream cheese
• 1 tbsp plain flour
• 90g/3¼oz caster sugar
• 1 tsp vanilla extract
• 1 free-range egg, plus 1 egg yolk
• 3 tbsp soured cream
• 100g/3½oz raspberries
• lightly whipped double cream or crème fraîche, to serve

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
2. Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
3. Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
4. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
5. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
6. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
7. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
8. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.