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
a one layer nine inch cake
For the almond cake
cups packed powdered sugar(confectioners)
About 20 fresh raspberries
( or more) fresh raspberries
In This Recipe
For the almond cake
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.
Cream the butter and sugar and then beat in the eggs one at a time until the mixture is light and fluffy.
Stir in the sour cream and almond extract.
Whisk the flour with the baking soda and baking powder and then stir into the liquid mixture until thoroughly combined (Batter will be thick)
Spread the batter evenly into the prepared pan and then push the raspberries into the batter randomly leaving some of the tops exposed.
Bake in a pre heated 350F oven for 40 to 50 minutes utilizing the toothpick test. Cool and refrigerate.
With a hand mixer or electric wire whip, whip the mascarpone ,sugar and almond extract until smooth and creamy.
While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
Remove the cake from the pan and place it on a serving plate.Frost the cake on top and sides (use all the icing).
Stud the cake with as many raspberries as your heart desires.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!