Bridal Shower Cake

1. 1

   Preheat oven to 325 degrees. Butter and flour one 8 inch and one 9 inch cake pan. Finely grind almonds in processor. Sift flour, baking powder. Set aside. Cream butter with sugar until blended. Beat in almond paste a few pieces at a time. Beat until mixture resembles a smooth paste. Add eggs, one at a time - add vanilla and beat until batter increased slightly in volume (about 5 minutes).

2. 2

   Mix in almonds, then dry ingredients. Bake about 55 minutes - for 8 inch and 65 minutes for 12 inch. Turn cake onto racks and cool completely. (It also can be made in large rectangular pan.)

3. 3

   ASSEMBLY:

4. 4

   Using serrated knife - cut each cake horizontally into 3 layers. Spread bottom layer with 2/3 cup berry filling, leaving 1/2 inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with middle layer and repeat steps above. Top with top layer and spread frosting all over.

5. 5

   NOTE: If doing layer cake, place smaller 8 inch cake on a piece of cardboard. Cut four dowels - so they are 1/8 inch above top of cake when pressed in bottom layer. Gently place 8 inch cake on cardboard on top of bottom cake tier, centering carefully, with cake resting on dowels. Refrigerate until frosting is set - about 1 hour. Decorate as desired.

6. 6

   Combine berries in heavy saucepan, sprinkle with sugar. Bring to boil and reduce heat and simmer until reduced to 2 cups (about 20 minutes). Refrigerate until chilled

7. 7

   Melt chocolate in top of double boiler. Stir until smooth. Cool until slightly warm. Beat butter in large bowl, gradually add cream cheese until combined. Beat in both extracts. Add sugar and beat until smooth. Add melted chocolate and mix until just combined; stir in sour cream. Chill if needed to spread.

* Per serving · 4 servings · Values may vary.

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