Raspberry Almond Cream Cake Recipe

Name: Raspberry Almond Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the almond cake; 8 tablespoons softened butter; 1 1/2 cups packed powdered sugar(confectioners); 2 eggs; 1/2 teaspoon almond extract; 1 cup sour cream; 2 cups AP flour; 1 teaspoon baking soda; 1 teaspoon baking powder; About 20 fresh raspberries; Icing; 8 ounces mascarpone cheese; 1/2 cup powdered sugar; 1 cup whipping cream; 1/2 teaspoon almond extract; 1 pint ( or more) fresh raspberries

Servings: persons

For the almond cake
8 tablespoons softened butter
1 1/2 cups packed powdered sugar(confectioners)
2 eggs
1/2 teaspoon almond extract
1 cup sour cream
2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
About 20 fresh raspberries
Icing
8 ounces mascarpone cheese
1/2 cup powdered sugar
1 cup whipping cream
1/2 teaspoon almond extract
1 pint ( or more) fresh raspberries

1
Prepare a 9 inch spring form pan by lining it with parchment paper ( Thanks boulangere!) and then buttering and flouring the parchment and sides of the pan.
2
Cream the butter and sugar and then beat in the eggs one at a time until the mixture is light and fluffy.
3
Stir in the sour cream and almond extract.
4
Whisk the flour with the baking soda and baking powder and then stir into the liquid mixture until thoroughly combined (Batter will be thick)
5
Spread the batter evenly into the prepared pan and then push the raspberries into the batter randomly leaving some of the tops exposed.
6
Bake in a pre heated 350F oven for 40 to 50 minutes utilizing the toothpick test. Cool and refrigerate.
7
With a hand mixer or electric wire whip, whip the mascarpone ,sugar and almond extract until smooth and creamy.
8
While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
9
Remove the cake from the pan and place it on a serving plate.Frost the cake on top and sides (use all the icing).
10
Stud the cake with as many raspberries as your heart desires.
11
Serve in wedges showered with more raspberries.

1280

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the almond cake, 8 tablespoons softened butter, 1 1/2 cups packed powdered sugar(confectioners), 2 eggs, and more.

Yes, Raspberry Almond Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Cream Cake

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