Raspberry Almond Layer Cake Recipe

Name: Raspberry Almond Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each egg yolks; 1 cup juice apple, concentrated; 3/4 cup butter; 1 teaspoon almond extract; 2 1/2 cups flour, all-purpose; 2 teaspoons baking powder; 1/4 teaspoon salt; ⅓ cup almonds chopped; 4 each egg whites; 1/4 teaspoon cream of tartar; 1 cup cream heavy; 1/2 cup fruit spread raspberry; 2 tablespoons liqueur almond; ⅓ cup almonds slivered

Servings: persons

3 each egg yolks
1 cup juice apple, concentrated
3/4 cup butter
1 teaspoon almond extract
2 1/2 cups flour, all-purpose
2 teaspoons baking powder
1/4 teaspoon salt
⅓ cup almonds chopped
4 each egg whites
1/4 teaspoon cream of tartar
1 cup cream heavy
1/2 cup fruit spread raspberry
2 tablespoons liqueur almond
⅓ cup almonds slivered

1
Melt butter; let cool.
2
Preheat oven to 350F (180C).
3
Grease and flour two 9 inch round cake pans; set aside.
4
Beat egg yolks in large bowl.
5
Blend in apple juice concentrate, butter, and extract.
6
Combine flour, baking powder, and salt.
7
Gradually add to egg yolk mixture, beating until well-blended.
8
Stir in chopped almonds.
9
Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form.
10
Gently fold into batter; spread evenly into prepared pans.
11
Bake 18 to 20 minutes, until cake is golden brown around edges.
12
Cool in pans on wire racks 10 minutes.
13
Turn cakes onto racks; cool completely.
14
Beat cream at high speed in small bowl of electric mixer until soft peaks form.
15
Add fruit spread, 1 tablespoon at a time, beating until thick and well-blended.
16
Brush liqueur evenly over cake layers; stack layers.
17
Frost top and sides with whipped cream mixture; press slivered almonds around edge.
18
Garnish with fresh raspberries, if desired.

1257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 each egg yolks, 1 cup juice apple, concentrated, 3/4 cup butter, 1 teaspoon almond extract, and more.

Yes, Raspberry Almond Layer 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.

That's it — enjoy your meal!

Raspberry Almond Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions