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Categories:
Almond Cake butter eggs almond sour cream flour baking soda baking powder fresh raspberries Icing Mascarpone cheese powdered sugar whipping cream almond fresh raspberries
Viewed: 108 - Published at: 6 years agoIngredients
- 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
- 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
Method
- 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.
- Serve in wedges showered with more raspberries.
