For the White Chocolate Amaretto Buttercream Frosting:
1 cup (227g) unsalted butter, at room temperature
2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
1/4 teaspoon salt
1 Tablespoon heavy cream
1 and 1/2 Tablespoons amaretto liqueur
1 teaspoon almond extract
6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes
Assembly and Garnish:
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds
Directions:
For the Almond Cake:
Preheat oven to 350 degrees (F). Grease two 9-inch round cake pans; line with parchment paper.
Sift cake flour, baking powder, baking soda, and salt; set aside.
Beat butter until smooth, then gradually add sugar and beat for 2 minutes. Add egg whites gradually, then mix in vanilla and almond extracts, milk, and sour cream.
Add flour mixture in three additions, alternating with the milk/sour cream mixture. Divide batter among pans and bake for 25-30 minutes. Cool completely.
For the White Chocolate Amaretto Buttercream Frosting:
Beat butter until smooth, then gradually add confectioners’ sugar, salt, cream, amaretto, and almond extract. Add white chocolate and beat until smooth.
Assembly and Garnish:
Slice each cake in half horizontally. Layer cake with frosting and raspberry preserves, ending with cake layer. Frost the entire cake and press sliced almonds on the sides. Top with fresh raspberries.
Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10
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