Raspberry Almond Cream Cake

By • July 5, 2011 • 11 Comments



Author Notes: This cake has three creams - sour cream in the cake and mascarpone cream and whipping cream in the icing- all put together to highlight beautiful fresh raspberries. I found myself with no granulated sugar in the pantry, but after a little research, compensated with powdered sugar- it worked !! inpatskitchen

Makes a one layer nine inch cake

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
  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.

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. With a hand mixer or electric wire whip, whip the mascarpone ,sugar and almond extract until smooth and creamy.
  2. While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
  3. Remove the cake from the pan and place it on a serving plate.Frost the cake on top and sides (use all the icing).
  4. Stud the cake with as many raspberries as your heart desires.
  5. Serve in wedges showered with more raspberries.
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Comments (11) Questions (0)

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almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

hi inpatskitchen, i'm going to make a 8" double layer cake and want to use this frosting. do you think using your measurements i'd have enough for the cake, or should i make more? thanks!

Dscn3274

almost 3 years ago inpatskitchen

I think I'd double it to be safe...I'm always paranoid about not having enough of anything!

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almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

many thanks!

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about 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

Oh yes, I forgot to mention that. The vanilla addition is fabulous. Thank you so much!

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about 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

Oh my goodness, this is really delicious. We had to omit the almond extract because of an allergy, but this is the best cake frosting we've tried, especially good on a chocolate cake!

Dscn3274

about 3 years ago inpatskitchen

Oh I'm so glad you enjoyed...did you add vanilla as I suggested? Either way, I'm glad your family was happy! And it's so easy!!

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about 3 years ago Sagegreen

This sounds velvety smooth!

Dscn3274

about 3 years ago inpatskitchen

Thanks Sagegreen!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh that funny its the ultimate compliment when someone who doesn't eat dessert has 2 pieces, I hope you get your piece of cake, It looks absolutely delicious

Dscn3274

about 3 years ago inpatskitchen

Oh thank you sdebrango... Tom, who doesn't eat many desserts had two pieces of this for lunch! I was icing this when daughter Jessa walked in to pick up her dog, who we'd been babysitting for over the holiday weekend, and ended up taking half of it home with her... oh well I'm sure there's a piece for me tomorrow...

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

What a beautiful cake! Looks so moist and whipped cream and mascarpone icing. Yum!