White Chocolate Raspberry Cake (Print Version)
# Ingredients:
01 -
2 1/2 cups cake flour, sifted.
02 -
3 teaspoons baking powder.
03 -
1/2 teaspoon baking soda.
04 -
3/4 teaspoon salt.
05 -
1 cup unsalted butter, room temperature.
06 -
1 1/2 cups granulated sugar.
07 -
6 large egg whites, room temperature.
08 -
1 teaspoon vanilla extract.
09 -
1 1/2 teaspoons almond extract.
10 -
3/4 cup whole milk, room temperature.
11 -
2/3 cup sour cream, room temperature.
12 -
1 1/2 cups unsalted butter for frosting.
13 -
3 1/4 cups confectioners' sugar.
14 -
2 tablespoons heavy cream.
15 -
1 1/2 tablespoons amaretto liqueur.
16 -
9 ounces white chocolate, melted.
17 -
1 cup raspberry preserves.
18 -
1 cup fresh raspberries.
19 -
1 cup sliced almonds.
# Instructions:
01 -
Preheat to 350°F, grease two 9-inch pans and line with parchment.
02 -
Sift together flour, baking powder, baking soda, and salt.
03 -
Beat butter until smooth, gradually add sugar and beat 2 minutes.
04 -
Mix in egg whites gradually, then combine vanilla, almond extract, milk and sour cream.
05 -
Alternate adding dry ingredients and milk mixture to butter mixture.
06 -
Divide batter between pans, bake 25-30 minutes until done.
07 -
Beat butter with sugar, add flavorings and melted white chocolate.
08 -
Split cakes into 4 layers, fill with frosting and preserves, frost outside.
09 -
Press almonds on sides, top with fresh raspberries.
# Notes:
01 -
Can be made a day ahead.
02 -
Keeps 2 days refrigerated.
03 -
Serve at room temperature.
04 -
Use room temperature ingredients.