Reference to Homemade Perfect Almond Cake with Raspberry and Red Currant Filling

Do you want to know ways to get through the week with healthy but satisfying dishes that will make you feel good? This healthful, quick but delicious Almond Cake with Raspberry and Red Currant Filling recipe is the answer.

We hope you got benefit from reading it, now let's go back to almond cake with raspberry and red currant filling recipe. To make almond cake with raspberry and red currant filling you need 32 ingredients and 9 steps. Here is how you cook it.

To make an extraordinary Almond Cake with Raspberry and Red Currant Filling, below are the materials needed:

1. Use of White Cake Layers:.
2. Get of cake flour.
3. Use of baking powder.
4. Provide of salt.
5. Provide of almond extract.
6. You need of sugar.
7. Use of unsalted butter, room temperature.
8. Get of whole milk.
9. Take of large eggs white (150g).
10. Use of Almond Biscuit:.
11. You need of butter, chilled cut into small cubes.
12. You need of ground almonds.
13. Get of sugar.
14. Use of all-purpose flour.
15. Use of salt.
16. Provide of ice cold water.
17. Get of Raspberry and Red Currant Filling:.
18. Provide of fresh or frozen raspberries.
19. Provide of fresh or frozen red currants.
20. Get of sugar.
21. Take of lemon juice.
22. Get of Sweetened Condensed Milk Buttercream:.
23. Take of unsalted butter, room temperature.
24. Get of or 397 g) sweetened condensed milk.
25. You need of vanilla extract.
26. Get of Decorations:.
27. You need of Fresh raspberried.
28. Use of Fresh red currants.
29. Provide of Cinnamon.
30. Prepare of Fresh rosemary.
31. Use of Powdered sugar.
32. Prepare of Red gel food coloring.

After readying the components, next you are good to make your appetizing Almond Cake with Raspberry and Red Currant Filling by following the procedures on this section:

1. Prepare white layer cakes: Grease and line with parchment paper two 8-inches cake pan. In a bowl, sift flour, baking powder and salt. In a separate bowl, cream butter with 3/4 cup sugar until smooth. Add almond extract and mix to combine. With the mixer on low speed, gradually add flour mixture and milk - alternately and making sure that its well combined before adding the next batch. Mix until all is well incorporated..
2. In another bowl, whip egg whites until foamy. Gradually add 1/2 cup sugar while continuously mixing until stiff peaks form. Fold whipped whites into the batter mixture. Make sure not to over mix. Divide batter unto prepared pans and bake at a pre-heated oven of 180C for 20-25 minutes or until a toothpick come out clean. Set aside to cool completely..
3. Prepare almond biscuit: In a large bowl combine flour, sugar, ground almonds and salt. Cut the cutter unto the dry ingredients until crumbs are formed. Add the water and still until incorporated. Wrap in a plastic wrap and shape into a disc. Refrigerate fo a least 30 minutes..
4. Roll the dough between two pieces of plastic wrap until a 8-inches cake pan can be traced over it. Cut and remove excess dough. Refrigerate for 30 minutes before baking. Prick the circle dough with a fork and bake in a pre-heated oven of 180C for 15-20 minutes. Set aside to cool completely..
5. Prepare the filling: In a sauce pan, combine all ingredients over a medium heat. Simmer for 15 minutes or until thickens. Turn off heat and pass through a strainer to remove seeds. If the sauce is too runny, return to the sauce pan on low heat and consider adding cornstarch slurry 1 tbsp at a time until you achieve the desired jammy consistency. Set aside to cool..
6. Prepare the sweetened condensed buttercream: To start, ensure that both butter and sweetened condensed milk are at room temperature. Using a mixer cream butter until light and fluffy. Add the vanilla extract. Gradually add the condensed milk in thirds, mixing throughly after each addition. Mix until well combined..
7. To assemble: Place the almost biscuit at the base, top it with buttercream then carefully lay over it the one of the white layer cake (top side down). Pipe a border of buttercream around the top of the layer cake then pour into this enclosed area the raspberry and red currant filling. Carefully place on top the second cake layer (top side down). Spread a thin layer of buttercream on top and sides. Refrigerate for 30 minutes to set..
8. After 30 minutes, cover with buttercream frosting to smoothen and even out the sides and edges. Refrigerate for 1 hour to finally set..
9. To decorate, make short upward brush strokes of the red gel food color at the bottom of the cake. Then pipe small tips of the remaining buttercream frosting at the bottom side of the cake. Decorate the top with the fresh raspberries, red currents, cinnamon sticks and sprigs of rosemary. Dust with powdered sugar..

If I could mail the dark chocolate cupcakes to you without them turning to cake mush, I would (mostly because I'm finding it hard to resist eating one for dessert after every meal). Almond-Brown Butter Cakes with Fresh Currants. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. This low carb almond cake with raspberry filling is grain free, gluten free and sugar free too.

Recipe : Almond Cake with Raspberry and Red Currant Filling

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step by step to make Almond Cake with Raspberry and Red Currant Filling

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